Ingredients
Units
Scale
For the Soup
- 1/4 cup butter
- 4 cloves garlic
- 1 cup chopped onion (1 small to medium onion)
- 8 cups chicken broth
- 1 cup chopped celery (4 sticks)
- 4 cups potatoes (4 medium to large potatoes)
- 1 cup carrots (2 to 3 carrots)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp parsley (1 tbsp in soup, 1 tbsp garnish)
- 1 cup heavy cream
- 1/4 cup flour
For the Knoephla Noodles
- 2 cups flour (+ 1/4 cup for kneading)
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1/2 cup water
Instructions
- Wash and prep all produce. (Mince the garlic, chop the onion and celery, cut the potatoes into bite-sized pieces, peel the carrots and slice at a bias, and finely chop the parsley.)
- Mix and knead knoephla dough. Combine 2 cups flour, baking powder, and salt in a medium-sized bowl. Add egg and water. Mix well. Then transfer to wax paper or pastry board and knead with 1/4 cup flour until it is no longer sticky.
- In a large pot or dutch oven, melt the butter.
- Add onions and garlic to melted butter. Sauté until soft and fragrant.
- Next, add the broth, potatoes, carrots, celery, salt, pepper, parsley, and cream. Stir.
- Bring to a gentle boil then reduce to medium-low heat and cook until the potatoes and carrots are tender. (Move on step 7 while you wait.)
- Divide the knoephla dough into 6 sections and roll into 1-inch wide ropes. Then cut each rope into 1/2-inch by 1-inch pieces.
- Once the potatoes and carrots are tender, add the knoephla dumplings. Cook for 5 minutes or until the dumplings are cooked.
- Make a flour slurry to thicken the soup. Fill the ladle with soup broth. Then add half of the flour (2 tbsp), whisk, and add to the soup (continue to whisk into the soup.) Then repeat for the other 1/2 of the flour (2 tbsp).
- Allow the soup to cook for a few more minutes. It will thicken (but will not be thick like a stew).
- Serve and garnish with remaining parsley.
- Pair with slices of bread, buns, or lefse for dipping. Enjoy!
Notes
- An alternative method for rolling dumplings: roll the dough out with a rolling pin until it’s 1/2-inch thick. Then cut into 1/2-inch by 1-inch pieces.
- To test if dumplings are done: remove a dumpling and cut through it to see if they are done. It should not be doughy.
- Alternative flour slurry method: you can also ladle 1/2 cup of soup out into a bowl, add the flour, and whisk. Then add back to the soup and continue to whisk until mixed.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
