Knoephla Soup
A crowd-pleasing chicken built around chicken soup base, russet potatoes and heavy whipping cream — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Make the knoephla dough by mixing the flour, egg, milk, and a pinch of salt into a stiff dough, then knead briefly and let it rest for 10 minutes.
- Roll the dough into ropes about 1/2 inch thick, snip into small pea-sized dumplings with scissors or a knife, and dust lightly with flour to keep them separate.
- Melt the butter in a large pot over medium heat and cook the diced onion until soft and translucent, about 5 minutes.
- Add the water and chicken soup base, bring to a boil, then add the peeled and diced potatoes and simmer for about 10 minutes.
- Drop the knoephla dumplings into the simmering broth and cook for 12 to 15 minutes, until the dumplings float and are cooked through and the potatoes are tender.
- Reduce the heat to low and stir in the heavy cream, warming gently without boiling so the soup stays smooth.
- Season with salt and black pepper to taste, stir in the chopped parsley, and serve hot.
You'll use: Large pot · Saucepan
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Knoephla Soup take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Knoephla Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Knoephla Soup.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.