Knoephla Soup
A crowd-pleasing chicken built around chicken soup base, russet potatoes and heavy whipping cream β 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)
π Unit converter
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 Β· Saucepan
Ingredient substitutions
- Milk
- any unsweetened plant milk Β· Β½ cup evaporated milk + Β½ cup water
- Butter
- olive oil (ΒΎ the amount) Β· coconut oil Β· margarine
Tips & common questions
How long does Knoephla Soup take to make?
About 65 minutes from start to finish β 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 β 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
Knoephla Soup is an original recipe developed in-house by Consomee. Photo: Knoephla Soup.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.