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Knoephla Soup

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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.

Ingredients

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  • 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

  1. In a bowl, combine flour, baking powder, and salt. Add egg and enough water to form a stiff dough.
  2. Roll dough out thinly on a floured surface and cut into small squares or dumplings.
  3. In a large pot, melt butter over medium heat and sauté onions, celery, and carrots until softened.
  4. Add chicken broth and diced potatoes. Bring to a boil.
  5. Drop the dumplings into the boiling soup. Reduce heat and simmer until dumplings and potatoes are tender, about 15 minutes.
  6. Add the cooked chicken and milk or cream. Heat gently until warmed through, but do not boil.
  7. 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.

Find it online: https://cubaqueen.com/knoephla-soup-rich-hearty-flavor/