Knoepfla Soup recipe
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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
Nutrition Info
- 501.7 caloriescarbohydrate: 49.2 gcholesterol: 140.2 mgfat: 28.8 gfiber: 2.5 gprotein: 11.3 gsaturatedFat: 15.6 gservingSize: -sodium: 2080.6 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Knoepfla Soup
Directions
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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.