Knoephla Soup: A Hug in a Bowl

There’s a comforting ritual to preparing Knoephla soup, one that always brings me back to crisp autumn evenings and the warmth of my grandmother’s kitchen. I remember her, a whirlwind of flour and good cheer, her hands dusted white as she’d deftly pinch off tiny dumplings to drop into the simmering broth. It wasn’t just soup; it was a labor of love, a testament to simple ingredients transformed into something truly magical. This dish, with its tender vegetables, rich broth, and those delightful, pillowy knoephla, is more than a meal – it’s a culinary embrace, a taste of home that never fails to soothe the soul.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8-10
• Yield: Approx. 2.5 Quarts
• Dietary Type: Contains Wheat, Egg, Dairy

Ingredients

For the Soup Base:

• 8 cups chicken broth or 8 cups chicken stock
• 2 large celery ribs, diced
• 1 medium carrot, diced
• 1 small onion, diced
• 2 medium potatoes (Yukon Gold recommended), diced
• Salt and pepper, to taste

For the Knoephla Dough:

• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon salt
• 1/2 cup water or 1/2 cup milk

For Finishing:

• 1 1/2 cups half-and-half cream
• Optional: Cubed/shredded cooked chicken
• Optional: Crumbled cooked bacon bits for garnish

Equipment Needed

• Large, heavy-bottomed pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Medium mixing bowl
• Whisk or fork
• Spoon or fork for mixing dough
• Slotted spoon or ladle for serving

Instructions

This Knoephla soup is a wonderfully straightforward dish, designed for maximum comfort with minimal fuss. The process begins with building a flavorful foundation of vegetables simmered gently in broth, followed by the creation and addition of the signature dumplings.

1. Prepare the Vegetable Base: In a large, heavy-bottomed pot or Dutch oven, combine the chicken broth (or chicken stock), diced celery, diced carrot, diced onion, and diced potatoes. Season generously with salt and pepper to your preference.

2. Simmer the Vegetables: Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer until the vegetables are just tender. This typically takes about 15-20 minutes. You should be able to easily pierce the vegetables with a fork.

3. Make the Knoephla Dough: While the vegetables are simmering, prepare the dough for the dumplings. In a medium mixing bowl, whisk together the 2 cups of flour and 1 teaspoon of salt. Create a well in the center and crack in the 1 egg. Gradually add the 1/2 cup of water (or milk), mixing with a spoon or fork until a stiff dough forms. The dough should be firm enough to handle, not sticky or too wet. You may need to add a tiny bit more flour if it’s too soft, or a drop more water if it’s too dry, but aim for a dough that just holds together.

4. Shape and Cook the Knoephla: Once the vegetables in the soup are tender, increase the heat slightly to bring the broth to a rolling boil. Take small pieces of the stiff dough and either cut them with a knife or pinch them off between your fingers, aiming for pieces roughly the size of your thumb. Immediately drop these dough pieces directly into the boiling soup. Be sure to work relatively quickly so that the dough doesn’t clump together too much.

5. Cook the Knoephla: Allow the knoephla to cook directly in the boiling soup for approximately 10 minutes, or until they float to the surface and are cooked through. They should be plump and tender.

6. Add Cream and Optional Chicken: After the knoephla have cooked, reduce the heat to a gentle simmer. Stir in the 1 1/2 cups of half-and-half cream. If you are adding cooked chicken, now is the time to stir it into the soup.

7. Adjust Thickness and Seasoning: Continue to simmer the soup gently for a few more minutes, allowing the cream to meld and the soup to reach your desired thickness. Taste and adjust seasoning with additional salt and pepper if needed. Be mindful that bacon bits, if used for garnish, will add saltiness.

8. Serve: Ladle the hot Knoephla soup into bowls. Garnish with crumbled cooked bacon bits, if desired, for an extra layer of smoky, savory flavor.

Expert Tips & Tricks

• Vegetable Uniformity: For even cooking, ensure your diced vegetables are cut into relatively uniform sizes. This means the potatoes, carrots, and celery will become tender at roughly the same time.
• Dough Consistency is Key: The trick to perfect knoephla is a stiff dough. If it’s too wet, the dumplings will disintegrate in the boiling liquid. If it’s too dry, they might be tough. A slightly drier dough that you can easily pinch off is ideal.
• The Rolling Boil: Dropping the dumplings into a rolling boil is crucial. This initial high heat helps the dumplings set quickly, preventing them from sticking together in a mass.
• Don’t Overcrowd: If you have a very large pot, you can make more dumplings at once. However, if your pot is on the smaller side, consider cooking the dumplings in batches to avoid overcrowding, which can lead to uneven cooking and clumping.
• The Power of Leftovers: This soup is fantastic the next day. The flavors meld beautifully, and the knoephla will have absorbed even more of the delicious broth. You might need to add a splash more broth or water when reheating if it has thickened considerably.

Serving & Storage Suggestions

Knoephla soup is best served piping hot, immediately after the half-and-half cream has been incorporated and the knoephla are perfectly plump. A warm, crusty bread on the side is the perfect accompaniment for soaking up every last drop of the creamy, savory broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, it’s best to do so gently on the stovetop over low heat. You may need to add a little extra chicken broth or water to thin the soup to your desired consistency, as it tends to thicken as it cools. Do not boil vigorously after adding the cream. Freezing Knoephla soup is not generally recommended, as the cream can separate and the texture of the dumplings may be negatively affected.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	270.3 kcal
Calories from Fat
Total Fat	7.6 g	11%
Saturated Fat	3.9 g	19%
Cholesterol	43.2 mg	14%
Sodium	1103.3 mg	45%
Total Carbohydrate	38.1 g	12%
Dietary Fiber	2.6 g	10%
Sugars	2.3 g	9%
Protein	11.5 g	23%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. This estimate is based on serving 10 people and does not include optional additions like bacon.)

Variations & Substitutions

While the classic Knoephla soup is undeniably delicious, there’s always room for personal touches.

• Vegetable Power-Up: Feel free to add other hardy vegetables like diced parsnips, leeks (added with the onions), or even a handful of frozen peas or corn stirred in during the last few minutes of cooking for added color and sweetness.
• Broth Variations: For a richer flavor, consider using a good quality homemade chicken stock. If you prefer a lighter soup, a good vegetable broth could be used, though it will alter the traditional flavor profile.
• Gluten-Free Knoephla: For those avoiding gluten, this requires a bit more experimentation. A blend of gluten-free all-purpose flour with a binder like xanthan gum might work, but the texture will likely be different from traditional wheat knoephla.
• Dairy-Free Delight: To make this dairy-free, substitute the half-and-half cream with a full-fat coconut milk or a rich cashew cream. You’ll also need to ensure your chicken broth is dairy-free. The knoephla dough can be made with water and a pinch of nutritional yeast for a touch of savoriness if you choose to omit milk from the dough.

FAQs

Q: What is Knoephla and how is it made?
A: Knoephla (pronounced roughly “Neff-lah”) are small, pillowy dumplings made from a simple dough of flour, egg, salt, and liquid. They are traditionally dropped directly into simmering soup and cooked until they float and are tender.

Q: What kind of potatoes work best in Knoephla soup?
A: Yukon Gold potatoes are highly recommended. Their waxy texture holds their shape well during simmering and provides a creamy, slightly sweet flavor that complements the soup beautifully.

Q: Can I make the knoephla dough ahead of time?
A: It’s best to make the knoephla dough just before you’re ready to add it to the soup. If left to sit for too long, it can become difficult to work with.

Q: How do I prevent the knoephla from sticking together?
A: Ensure the soup is at a vigorous rolling boil when you add the dough pieces, and drop them in one by one, allowing a little space between them. Don’t overcrowd the pot.

Q: Can I add other proteins to Knoephla soup?
A: Absolutely! Besides cooked chicken, you could also add shredded turkey, ham, or even some small pieces of cooked sausage for a different flavor profile.

Final Thoughts

Knoephla soup is more than just a recipe; it’s an experience. It’s about the simple joy of transforming basic ingredients into a hearty, soul-warming dish that brings people together. Whether you’re looking for a comforting meal on a chilly evening or a way to use up leftover cooked chicken, this soup is a guaranteed winner. So, gather your ingredients, embrace the process, and let the aroma of simmering vegetables and tender dumplings fill your kitchen. I encourage you to make a big pot, share it with loved ones, and savor every spoonful. Don’t be surprised if this becomes your new go-to comfort food.