Knoephla Soup

Knoephla soup is a creamy dumpling and potato soup brought to North Dakota from German immigrants. It will keep you warm and full this fall and winter.

Knoephla Soup
Ingredients
Soup base
- 3 tbsp unsalted butter
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- Kosher salt and black pepper
- 2 cloves garlic, minced
- 1/2 tsp ground nutmeg
- 10 cups chicken broth
- 1/2 tsp dried thyme
- 2 tsp dried parsley
- 1 tsp dried dill
- 2 bay leaves
- 6 boneless, skinless chicken thighs
- 1.5 lbs red potatoes, chopped into 1/2 inch pieces
- 1/2 cup heavy cream
Knoephla
- 3.5 cups all-purpose flour, plus more for dusting
- 1.5 tsp baking powder
- 1 tsp kosher salt
- Freshly ground black pepper
- 1/8 tsp nutmeg
- 1 cup cold water
- 1 large egg
Instructions
- For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes.
- Stir in the stock, chicken, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes.
- For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don't stick together.
- When the soup has 20 minutes left of simmer time, remove chicken and chop. Add back to the pot along with the knoephla and continue to simmer.
- Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy!