Are looking for a knoephla soup (creamy chicken soup with potatoes and dumplings) recipe that is interesting? How to make it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious knoephla soup (creamy chicken soup with potatoes and dumplings) should has aroma and taste that can provoke everyone’s taste.

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Ingredients and seasonings required exist in make

1. Take 2 tablespoons unsalted butter
2. Take 3 carrots
3. Prepare 3 stalks celery, with leaves
4. Prepare 1 medium-sized sweet onion
5. Prepare 1.5 lb (680 g) red potatoes
6. Prepare 3 cloves garlic, minced
7. Prepare 1/2 teaspoon nutmeg
8. Prepare 10 cups (~2.4 L) low-sodium chicken stock (commercial or homemade)
9. Prepare 2 bay leaves
10. Take 3/4 teaspoon thyme leaves
11. Use 1/4 cup chopped parsley
12. Prepare 3/4 cup (177 mL) heavy cream
13. Prepare 1 lb (~450 g) fully cooked chicken (this can be rotisserie chicken, or chunks of sautéed chicken breast)
14. Take For Dumplings (Knoephla)
15. Prepare 3 and 1/4 cup (422 g) all-purpose flour
16. Prepare 1 and 1/2 teaspoons baking powder
17. Prepare 1 teaspoon salt
18. Take 1 cup (237 mL) milk
19. Prepare 1 large egg
20. Prepare 1/8 teaspoon nutmeg
21. Prepare 1/8 teaspoon black pepper

Then roll each dough into long log, about ½-inch thick, and cut into small pieces. Once the vegetables are fully cooked, add the roux, chicken, dumplings and milk. Mix together flour, egg, salt, and water or milk to make a stiff dough. Roll into a rope and cut or pinch off approximately thumb-sized pieces directly into boiling soup.

Instructions to make Knoephla Soup (Creamy chicken soup with potatoes and dumplings):

1. Slice carrots and celery. Chop onion. Sauté these vegetables in 2 Tablespoons unsalted butter until slightly softened (about 10 minutes). Toward the end of the cooking time, add 1/2 teaspoon nutmeg and the minced garlic. Fry for one minute longer.
2. Peel the red potatoes and chop into 1 inch chunks.
3. Pour 10 cups chicken stock into a large stockpot. Add bay leaves, thyme, parsley, celery leaves, and potatoes.
4. Transfer the sautéed vegetables to the pot. Increase the heat so the soup begins to boil, then cover and reduce heat to a simmer. Cook for 25 minutes.
5. Meanwhile, make the dumplings. Sift together flour, salt, nutmeg, baking powder, and pepper. In a separate bowl, whisk milk and egg.
6. Pour the milk mixture into the dry ingredients and gently mix until a dough begins to form. It will look dry and shaggy.
7. Dump the floury dough onto the counter and gather together with your hands. Knead it gently but don’t overmix it. Roll portions of dough into logs about 3/4 inch thick. Cut dough into 1/2 inch portions. Keep the pieces small, since they will puff up once cooked.
8. It’s a little easier if you use kitchen scissors to cut the dough directly into the simmering soup. Cover the pot, and once the soup is simmering again, allow to cook for 20 minutes.
9. Stir in fully cooked, chopped chicken. Remove from heat, and after soup has cooled slightly, stir in 3/4 cup heavy cream.
10. Ladle soup into bowls and top with some fresh parsley before serving.
11. Done and ready to serve!

You can simmer to desired thickness. Add cream of chicken soup and cooked chicken, if desired. Start by peeling and dicing up potatoes and bring to a boil. Add in the evaporated milk, ham, seasonings, and shredded cheese. Stir and simmer on low heat.

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