Description
A rich, comforting bowl of creamy knoephla soup filled with soft dumplings, tender vegetables, and a velvety broth that’s perfect for cozy nights.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 large eggs
- 2 large russet potatoes, peeled and diced
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 6 cups chicken broth
- 1 cup heavy cream
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
Instructions
- Set your soup pot on medium heat and let it warm while prepping ingredients.
- In a mixing bowl, combine flour, eggs, a pinch of salt, and about 1/4 cup water to form a sticky dough for dumplings. Set aside.
- Melt butter in the soup pot. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until soft.
- Pour in chicken broth. Add potatoes, thyme, parsley, salt, and pepper. Simmer for 15 minutes until potatoes are tender.
- Pinch off small pieces of dough and drop into simmering soup. Cook for 10–12 minutes, stirring gently.
- Reduce heat and stir in the heavy cream. Let warm through for 5 minutes. Adjust seasoning to taste.
- Ladle into bowls, garnish with parsley if desired, and serve hot.
Notes
- Use starchy potatoes like russets for natural thickness.
- Don’t overwork the dumpling dough to keep it soft.
- Add the cream last to maintain a smooth texture.
- Soup thickens as it sits, so leftovers will be even richer.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 115mg
Keywords: knoephla soup, creamy dumpling soup, German soup, comfort food, winter soup