Best 2 Knoephla Soup Dumpling Soup Recipes

**Knoephla Soup: A hearty and comforting dumpling soup.**

Knoephla soup, also known as dumpling soup, is a hearty and comforting soup that is popular in many parts of the world, especially in Germany, Hungary, and Slovakia. This versatile soup can be made with a variety of ingredients, but typically includes a rich broth, dumplings made from dough, and vegetables. The dumplings, which are the defining characteristic of the soup, can be made in a variety of shapes and sizes, and can be filled with a variety of ingredients such as meat, cheese, or vegetables. The soup is often served with a side of crusty bread or rolls for dipping.

The article "Knoephla Soup: Dumpling Soup" provides two delicious recipes for making knoephla soup. The first recipe is for a classic chicken knoephla soup, which features a rich and flavorful broth made from chicken, vegetables, and spices. The second recipe is for a vegetarian knoephla soup, which is made with a vegetable broth and features a variety of vegetables, including carrots, celery, onions, and potatoes. Both recipes include step-by-step instructions for making the soup, as well as tips for making the perfect dumplings.

Whether you are a fan of classic chicken soup or prefer a hearty vegetarian option, the recipes in this article will help you create a delicious and comforting bowl of knoephla soup that is sure to warm you up on a cold day.

Here are our top 2 tried and tested recipes!

KNOEPHLA SOUP (DUMPLING SOUP)

Knoephla Soup (Dumpling Soup) image

I grew up eating this German dumpling soup and now make it for my family. It has a creamy chicken base with dumplings, potatoes, and carrots. My kids love it, and it is a great comfort food on a chilly day!

Provided by Myra

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

10 cups water
2 medium potatoes, peeled and cubed, or more to taste
2 medium carrots, diced
1 medium onion, chopped
1 stalk celery, chopped
10 cubes chicken bouillon
2 cups half-and-half
salt and ground black pepper to taste
2 cups all-purpose flour, or more as needed
½ cup warm water
2 large eggs
1 tablespoon baking powder
salt to taste (optional)

Steps:

Combine water, potatoes, carrots, onion, celery, bouillon cubes, salt, and pepper in a large pot; bring to a low boil. Cook until vegetables are tender, 10 to 15 minutes.
While the soup is cooking, mix the dumpling mixture. Combine 2 cups flour, warm water, eggs, baking powder, and salt in a bowl. Knead with your hands until dough is combined and a little sticky, adding more flour if necessary.
Use scissors to cut 1/2-inch by 1-inch pieces dough directly into the soup; dumplings will swell as they cook so don't cut the pieces too big. Cook for 10 to 15 minutes.
Add half-and-half and cook until heated through, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 40.5 g, Cholesterol 69.7 mg, Fat 8.9 g, Fiber 2.7 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 1636.4 mg, Sugar 2.1 g

KNOEPHLA (DAKOTA CHICKEN-AND-DUMPLING) SOUP RECIPE - (5/5)

Knoephla (Dakota Chicken-and-Dumpling) Soup Recipe - (5/5) image

Provided by mz0926

Number Of Ingredients 12

Ingredients

Let the batter chill for at least 30 minutes before forming the dumplings. Chicken and broth can be made through step 2 and refrigerated; reheat before proceeding with step 3.
Ingredients4 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 teaspoon vegetable oil
1 onion, chopped fine
8 cups low-sodium chicken broth
2 1/2 cups (12 1/2 ounces) all-purpose flour
1/4 teaspoon baking powder
3 large eggs, lightly beaten
1 cup half-and-half
1/2 cup water
2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

Steps:

Instructions 1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes; transfer chicken to plate. Remove and discard skin. 2. Pour off all but 1 teaspoon fat and return pot to medium heat. Add onion and cook until just beginning to brown, 3 to 5 minutes. Add broth, chicken, and 1¼ teaspoons salt and bring to boil. Reduce heat to medium-low, cover, and simmer until chicken is tender, about 30 minutes. 3. Meanwhile, whisk flour, 1 teaspoon salt, ½ teaspoon pepper, and baking powder together in large bowl. Whisk eggs, ½ cup half-and-half, and water into flour mixture until thick batter forms. Transfer batter to gallon-size zipper-lock bag and refrigerate until ready to use. 4. Remove chicken from pot and set aside. Add potatoes to broth and simmer for 10 minutes. Cut ¼ inch off corner of batter bag. Pipe batter into simmering broth, snipping dumplings with moistened kitchen shears every ½ to ¾ inch as extruded. Simmer until dumplings float to surface, 10 to 15 minutes, stirring occasionally. 5. Shred chicken meat into bite-size pieces and add to soup. Remove soup from heat and stir in remaining ½ cup half-and-half. Season with salt and pepper to taste. Serve.

Tips:

Use a sharp knife to cut the dumplings evenly and prevent them from becoming too thick or thin.
If you don't have time to make the dumplings from scratch, you can use store-bought egg noodles.
Add more or less vegetables to the soup depending on your preference.
Season the soup to taste with salt and pepper.
Serve the soup hot with a side of bread or crackers.

Conclusion:

Knoephla soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The dumplings are light and fluffy, and the broth is flavorful and hearty. This soup is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying meal, give knoephla soup a try.

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