KNOEPFLA SOUP

Knoepfla Soup image

A German dumpling soup. The longer it's boiled, the thicker the soup.

Provided by domriehl

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

2 ½ cups all-purpose flour
2 eggs, beaten
½ cup milk
2 teaspoons salt
8 cups chicken broth
2 (10.5 ounce) cans condensed cream of chicken soup
2 cups heavy whipping cream
2 potatoes, cut into 1-inch cubes
½ onion, finely chopped

Steps:

Mix flour, eggs, milk, and salt together in a bowl, beating dough until it holds together. Turn dough out onto a well-floured work surface, knead a few times until no longer sticky, and roll dough out about 1/2 inch thick. Cut the dough into 1- to 1 1/2-inch squares.
Bring a large pot of lightly salted water to a boil and gently drop the dumplings into the boiling water a few at a time, stirring to keep them from sticking. Boil until all dumplings have risen to the top, 8 to 10 minutes. Remove from water with a slotted spoon and transfer to a bowl.
Bring chicken broth to a boil in a large soup pot and whisk in cream of chicken soup and cream until soup is smoothly combined. Stir in potatoes, onion, and dumplings, reduce heat to medium-low, and simmer until dumplings and potatoes are tender and the soup is thickened, 25 to 40 minutes.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 49.2 g, Cholesterol 140.2 mg, Fat 28.8 g, Fiber 2.5 g, Protein 11.3 g, SaturatedFat 15.6 g, Sodium 2080.6 mg, Sugar 3.4 g