Knoephla Soup (Knoephla soup)

Name: Knoephla Soup
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: United States
Ingredients: 500 g cooked chicken, diced, and 1.5 l chicken broth; 3 potatoes, diced; 1 onion, 2 celery stalks and 1 carrot, diced; 250 g flour, 1 egg and 100 ml milk for the dumplings; 40 g butter, 2 tbsp flour and 250 ml cream; bay leaf, salt, pepper and parsley

Overview

Knoephla soup is a thick, creamy chicken and dumpling soup from North Dakota. Knoephla are small, firm dumplings made from flour, egg, milk and salt, rolled into ropes and snipped into little pieces straight into the pot. They are cooked in chicken broth with diced potatoes, onion, celery and carrot, and the soup is then thickened with butter and flour and enriched with cream or milk until it is rich and velvety. It is seasoned with salt, pepper and a bay leaf, and often finished with parsley. It is a hearty dish for the long, cold winters of the northern plains.

History

Knoephla soup was brought to the Dakotas by the Germans from Russia, German-speaking farmers whose ancestors had settled along the Volga and the Black Sea and who emigrated to the American prairies from the 1870s. The name comes from the German word Knöpfle, little buttons. The soup is still sold in cafés, church dinners and school canteens across North Dakota and is one of the state's best-known dishes.

Main ingredients

Chicken, potatoes, dumplings, celery, onion, cream. The soup is built on creamy chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.

Explore: Chicken soups · Potato soups · More soups from United States

Recipe

4Serves

1h 15m30 prep · 45 cook

~480kcal / serving

EasyDifficulty

Method

1
Mix the flour, egg, milk and a pinch of salt into a stiff dough and roll it into thin ropes.
2
Bring the broth to the boil with the potatoes, vegetables and bay leaf.
3
15 min
Snip the dough into small pieces straight into the pot and simmer for 15 minutes.
4
Stir the butter and flour together, whisk into the soup with the cream and add the chicken.
5
Simmer until thick, season and serve with parsley.
✓
Serve. About 1h 15m from start to bowl.

Sources

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.

Knoephla Soup

Editor's score

Editor’s scores reflect the personal taste of the SoupWiki editors. They are not a measure of a soup’s quality or authenticity, and they don’t mean a soup is good or bad. More

6.0/10

Creamy, smooth soup with chicken and potatoes; a quiet, comforting classic.

Story & meaning 5/10 · Dumpling soup of the Germans from Russia on the prairies

Local name: Knoephla soupSay it: NEF-lah soop
Country: United States
Region: Northern America
Continent: North America
Type: Cream & purée
Allergens i Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy. Covers the 14 major allergens (UK/EU).: Celery, Gluten, Eggs, Milk
Base: Creamy chicken broth
Served: Hot
Diet: Contains meat
Gluten-free: Not usually
Calories: ~480 kcal est.
Prep / cook: 30 / 45 min
Total: ~75 min est.
Difficulty: Easy