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Knoephla Soup

A lightly seasoned German dumpling and potato soup made with onions, celery, chicken broth and cream.
Knoephla Soup

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Servings: 4 to 6
Total Time: 1 hour
Recipe by: Frankie


2 TBSP unsalted butter
1 large onion, diced
1 celery rib, diced
1 large potato, peeled and cubed
6 cups chicken broth
1 cup half-and-half
salt & pepper
Knoephla Dough:
2 cups all-purpose flour
1/2 cup whole milk
1 large egg
1 tsp baking powder
1/2 tsp salt


1. Mix together the dough ingredients to form a stiff dough. Roll the dough into a long 1/2 inch rope (you may need to flour your hands a bit) and set aside.

2. In a dutch oven or large pot melt the butter over medium heat. Add The onion, celery, and potato. Cook, stirring occasionally, about 2 minutes.

3. Pour in the chicken broth and bring to a boil over medium-high heat.

4. Pinch off 1/2 inch pieces from your dough rope and drop them into the soup.

5. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.

6. Slowly stir in the half-and-half and cook until heated through. Add salt and pepper to taste.

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