KNOEPHLA SOUP (DUMPLING SOUP)

Knoephla Soup (Dumpling Soup) image

I grew up eating this German dumpling soup and now make it for my family. It has a creamy chicken base with dumplings, potatoes, and carrots. My kids love it, and it is a great comfort food on a chilly day!

Provided by Myra

Time 50m

Yield 8

Number Of Ingredients 13

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Ingredients

10 cups water
2 medium potatoes, peeled and cubed, or more to taste
2 medium carrots, diced
1 medium onion, chopped
1 stalk celery, chopped
10 cubes chicken bouillon
2 cups half-and-half
salt and ground black pepper to taste
2 cups all-purpose flour, or more as needed
½ cup warm water
2 large eggs
1 tablespoon baking powder
salt to taste (optional)

Steps:

Combine water, potatoes, carrots, onion, celery, bouillon cubes, salt, and pepper in a large pot; bring to a low boil. Cook until vegetables are tender, 10 to 15 minutes.
While the soup is cooking, mix the dumpling mixture. Combine 2 cups flour, warm water, eggs, baking powder, and salt in a bowl. Knead with your hands until dough is combined and a little sticky, adding more flour if necessary.
Use scissors to cut 1/2-inch by 1-inch pieces dough directly into the soup; dumplings will swell as they cook so don't cut the pieces too big. Cook for 10 to 15 minutes.
Add half-and-half and cook until heated through, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 40.5 g, Cholesterol 69.7 mg, Fat 8.9 g, Fiber 2.7 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 1636.4 mg, Sugar 2.1 g