This cozy Knoephla Soup recipe features homemade dumplings and tender chicken breasts. Everything is cooked together in a creamy soup base dotted with sliced carrots and potatoes. It’s perfect cold-weather food!
Melt the butter in a large pot over medium heat. Add the carrots, celery, onions, a generous pinch of kosher salt and a pinch of black pepper. Cook, stirring often, until the vegetables soften, about 8-10 minutes. Add the garlic and and cook. stirring constantly, about 2 minutes. Add the thyme and parsley, then stir everything together.
Add the vegetable broth and water. Add the chicken breasts. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat, cover the soup and simmer for 40 minutes.
In a large bowl combine the flour, baking powder, salt and pepper. Mix well.
Add the egg and stir into the dough. Then begin adding the milk 1/4 cup at a time, mixing between additions, until a soft dough forms. The dough should be firm enough to hold its shape and not sticky.
Turn the dough out onto a lightly floured counter. Pat into a ball and cut the ball into 4 pieces.
Roll out each piece of dough into a long rope about 1/2 inch thick. Using scissors or a sharp knife, cut each rope of dough into small squares about 1/2 inch wide. These are going to be your dumplings.
When the soup has 20 minutes of simmer time left, add the knoephla to the soup, cover, and continue to simmer.
Remove the soup from the heat and stir in the cream. Adjust the salt and pepper as needed, stirring between additions.
Keywords: Knoephla soup recipe, German soup, German dumplings