Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, knoephla soup (creamy chicken soup with potatoes and dumplings). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Knoephla Soup (Creamy chicken soup with potatoes and dumplings) is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Knoephla Soup (Creamy chicken soup with potatoes and dumplings) is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have knoephla soup (creamy chicken soup with potatoes and dumplings) using 21 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Knoephla Soup (Creamy chicken soup with potatoes and dumplings):
- Make ready 2 tablespoons unsalted butter
- Get 3 carrots
- Prepare 3 stalks celery, with leaves
- Prepare 1 medium-sized sweet onion
- Get 1.5 lb (680 g) red potatoes
- Make ready 3 cloves garlic, minced
- Make ready 1/2 teaspoon nutmeg
- Take 10 cups (~2.4 L) low-sodium chicken stock (commercial or homemade)
- Prepare 2 bay leaves
- Prepare 3/4 teaspoon thyme leaves
- Make ready 1/4 cup chopped parsley
- Make ready 3/4 cup (177 mL) heavy cream
- Get 1 lb (~450 g) fully cooked chicken (this can be rotisserie chicken, or chunks of sautéed chicken breast)
- Take For Dumplings (Knoephla)
- Take 3 and 1/4 cup (422 g) all-purpose flour
- Prepare 1 and 1/2 teaspoons baking powder
- Prepare 1 teaspoon salt
- Get 1 cup (237 mL) milk
- Make ready 1 large egg
- Prepare 1/8 teaspoon nutmeg
- Get 1/8 teaspoon black pepper
Steps to make Knoephla Soup (Creamy chicken soup with potatoes and dumplings):
- 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.
- Peel the red potatoes and chop into 1 inch chunks.
- Pour 10 cups chicken stock into a large stockpot. Add bay leaves, thyme, parsley, celery leaves, and potatoes.
- 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.
- Meanwhile, make the dumplings. Sift together flour, salt, nutmeg, baking powder, and pepper. - In a separate bowl, whisk milk and egg.
- Pour the milk mixture into the dry ingredients and gently mix until a dough begins to form. It will look dry and shaggy.
- 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.
- 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.
- Stir in fully cooked, chopped chicken. Remove from heat, and after soup has cooled slightly, stir in 3/4 cup heavy cream.
- Ladle soup into bowls and top with some fresh parsley before serving.
So that is going to wrap it up with this special food knoephla soup (creamy chicken soup with potatoes and dumplings) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
