I remember the exact moment I first tasted Knoephla Soup, and honestly, it flipped my flavor world upside down. I was in this cozy little diner tucked away in the Midwest, surrounded by the comforting scents of onions and cream. Then, out comes this porcelain bowl brimming with a creamy chicken soup loaded with pillowy German dumplings. The first spoonful hit me with a wave of nostalgia and richness that felt like a warm hug on a chilly day. This wasn’t your run-of-the-mill soup; it was a celebration of Midwestern comfort food that packed bold, unapologetic flavor. That bowl was unforgettable — the perfect balance of creamy, savory, and hearty textures that made me instantly obsessed with creating my own version of Knoephla Soup.
Bringing Knoephla Soup into the Cuba Queen kitchen felt like destiny. It embodies everything I stand for: bold, approachable flavors that transform simple ingredients into something extraordinary. This soup took me on a wild taste adventure, reminding me that sometimes, the biggest flavor hits come from humble roots.
I went through several rounds of testing to nail this Knoephla Soup recipe. At first, the dumplings were too tough. Then, the broth lacked depth. But that breakthrough moment came when I balanced fresh Knoephla ingredients — flour, eggs, and cream — with a perfectly seasoned, slow-simmered chicken base. When my first taste-testing crew broke into wide eyes and groans of approval, I knew we hit gold.
I’m beyond pumped to share this recipe with you. Knoephla Soup is exactly the kind of creamy chicken soup that turns chilly nights into celebration nights. Get ready to add a Midwest staple with a Cuba Queen flavor twist to your recipe arsenal—because this German dumpling soup is about to rock your world!
Ingredients You Need for This:
This Knoephla Soup ingredient list is SHORT but mighty! Here’s everything you need to make this creamy chicken soup sing:
- 3 cups all-purpose flour – The base for those legendary Knoephla dumplings.
- 2 large eggs – Fresh eggs add that perfect dough richness.
- 1 cup whole milk – For smooth dumpling texture and creaminess.
- 1/2 cup heavy cream – Here’s the game-changer! Heavy cream makes this German dumpling soup ultra-luxe.
- 4 cups chicken broth – Use homemade if possible, or splurge on quality broth for that flavor bomb.
- 2 cups cooked chicken, shredded – Grab rotisserie chicken for quick prep.
- 1 medium yellow onion, finely chopped – Sautéed for savory depth.
- 3 cloves garlic, minced – Garlic is a flavor hero in this creamy chicken soup.
- 3 large potatoes, diced – Classic Midwestern comfort food staple.
- 2 tbsp butter – For sautéing and richness.
- Salt and pepper, to taste – Season generously.
- Fresh parsley, chopped – Brightens the final dish.
Here’s the Knoephla Soup game-changer that will blow your mind: swapping half the milk for heavy cream. That extra creaminess takes this soup from cozy to unforgettable.
You’ll find the best ingredients for this Knoephla Soup at your local farmers market or a quality grocery store. Don’t skimp on fresh eggs and broth — these flavors carry the whole dish.
Budget-friendly alternative? Swap heavy cream for extra whole milk if needed. The soup stays rich but with a lighter touch.
One more Power Tip: Prep your Knoephla ingredients ahead and store them in the fridge for up to 2 days. Makes dinner day faster and more fun!
Step-by-Step Instructions:
Ready to make this Knoephla Soup a masterpiece? Let’s go!
- Make the Knoephla dumplings: In a large bowl, whisk together flour, eggs, milk, and a pinch of salt. The dough should be soft but not sticky. Pro tip for Knoephla Soup perfection: don’t overwork the dough or your dumplings get dense!
- Bring broth to a simmer: In a large pot, melt butter over medium heat. Add onions and garlic, sauté until translucent and fragrant — this is where the flavor foundation builds.
- Add potatoes and chicken broth: Toss in diced potatoes and pour broth into the pot. Let it come to a gentle boil, then reduce.
- Drop in Knoephla dumplings: Use a teaspoon to scoop small dumpling portions right into the simmering broth. They’ll puff up as they cook. Don’t stress — your Knoephla Soup is going to be incredible.
- Simmer until dumplings float: About 10–12 minutes, the dumplings will rise to the surface. That’s your cue they’re cooked through. Watch your soup and stir occasionally to prevent sticking.
- Stir in shredded chicken and cream: Add cooked chicken and heavy cream. Heat through gently—avoid boiling now or the cream can break.
- Season and finish: Taste for salt and pepper, adding more if needed. Sprinkle fresh parsley right before serving.
In my kitchen, this Knoephla Soup takes exactly 40 minutes to go from start to finish. This is where your Knoephla Soup transforms into pure magic: creamy broth, tender dumplings, soft potatoes, and succulent chicken all marrying perfectly.
While your Knoephla Soup is working its magic, grab your camera — this is Instagram gold! The creamy swirls and fluffy meatballs of dough are a feast for the eyes and the soul.
Presentation:
People absolutely lose their minds when I serve this Knoephla Soup at family dinners and weekend hangouts. This creamy chicken soup isn’t just comfort — it’s a celebration on a plate.
Serve Knoephla Soup in deep bowls garnished generously with fresh parsley. A side of crusty sourdough bread or a herbed garlic toast turns this soup into an elevated feast.
For ultimate wow-factor, sprinkle a little smoked paprika or crispy pancetta on top — bold, surprising, insanely satisfying.
This Knoephla Soup absolutely slays at dinner parties because it hits that sweet spot between hearty Midwestern comfort food and rich, creamy elegance. Guests always ask for seconds, sometimes thirds.
Got leftovers? Turn your Knoephla Soup into a skillet dish by spooning it over seared greens or roasted veggies. It’s a next-day flavor bomb that keeps on giving.
Seasonal variation alert: Try adding some fresh thyme and roasted butternut squash for a fall twist. Loving fall flavors? Check out my butternut squash soup recipe for another creamy bowl bomb!
FAQs:
Here’s where all your Knoephla Soup questions get answered, flavor adventurer-style.
Can I make this Knoephla Soup spicier?
Absolutely! Add a pinch of cayenne or a diced jalapeño with the onions. It wakes up the creamy chicken soup without overpowering the dumplings.
What if I don’t have fresh eggs for the dumplings?
No worries. Use 2 tablespoons of mayonnaise or Greek yogurt as an egg substitute. It keeps the dough tender.
How do I know when my Knoephla Soup is perfectly done?
The dumplings should float and be tender to the bite. The broth will be thickened but still creamy. Smell and taste for richness—your kitchen should smell like a warm hug.
Can I freeze Knoephla Soup?
I tested this! Freeze before adding cream and chicken. When reheating, stir in fresh cream and shredded chicken to keep flavors fresh.
Can I use store-bought dumplings?
You can, but homemade Knoephla ingredients give that soft, melt-in-your-mouth texture you crave in German dumpling soup.
Is it ok to make this soup vegetarian?
Yes! Swap chicken broth for vegetable broth and add mushrooms for meaty texture. The creamy base keeps it rich and satisfying.
Where can I find authentic Knoephla ingredients?
Most come from your pantry, but check specialty stores or online for regional flour blends. You’ll find more flavor bombs and twists in recipes like the Knoephla Soup Recipe – Ramshackle Pantry.
If this recipe rocks your world, you NEED to try this Knoephla (North Dakota Cream-and-Dumpling) Soup Recipe for a regional taste variation.
Conclusion:
This Knoephla Soup sums up everything Cuba Queen stands for — bold, comforting flavors that turn simple ingredients into a celebration-worthy meal.
My Knoephla Soup Power Tips:
– Use heavy cream for maximum richness.
– Don’t overmix your dumpling dough to keep them tender.
– Sauté onions and garlic slowly for deep, savory broth.
I’ve also whipped up a spicy jalapeño twist, a vegetarian mushroom version, and a hearty bacon and kale spin — all knockout flavor bombs. The jalapeño version gets the biggest crowd reactions for its unexpected kick.
Make this Knoephla Soup your signature soup, and watch friends and family start requesting it like a secret weapon for cozy dinners.
I’m 100% confident you’ll crush this recipe. It’s a hands-down winner that makes memory-making meals easy and delicious. Don’t forget to share your Knoephla Soup masterpieces with me—I love seeing your bold flavor creations!
For more bold flavor adventures beyond soup, check out these game-changers too: my Creamy Reuben Soup, Cheddar Garlic Herb Potato Soup, and Butternut Squash Soup.
Let’s make your kitchen the hottest spot for unforgettable Knoephla Soup moments!
Knoephla Soup
Knoephla Soup is a creamy, comforting German-American dumpling soup featuring soft potato dumplings in a rich chicken and vegetable broth, perfect for a hearty meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: German-American
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg
- About 1 cup water
- 4 cups chicken broth
- 2 cups diced cooked chicken
- 2 large potatoes, peeled and diced
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup milk or heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a bowl, combine flour, baking powder, and salt. Add egg and enough water to form a stiff dough.
- Roll dough out thinly on a floured surface and cut into small squares or dumplings.
- In a large pot, melt butter over medium heat and sauté onions, celery, and carrots until softened.
- Add chicken broth and diced potatoes. Bring to a boil.
- Drop the dumplings into the boiling soup. Reduce heat and simmer until dumplings and potatoes are tender, about 15 minutes.
- Add the cooked chicken and milk or cream. Heat gently until warmed through, but do not boil.
- Season with salt and pepper to taste. Serve hot.
Notes
For a vegetarian version, substitute vegetable broth and omit the chicken or replace with mushrooms for added flavor.