Knoephla Soup

  • Servings: 6-8
  • 3 ribs of celery; diced
  • 1 large onion; diced
  • drizzle of oil
  • 6 cups water
  • 8 bouillon cubes
  • 1 carton chicken broth (approx 8 cups)
  • 1 can cream of chicken soup (optional)
  • 5 potatoes; peeled and diced
  • 1-2 cups of cream


  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs; beaten
  • 1/2 cup water + more if necessary
  1. Heat large nonstick skillet with a drizzle of oil and sauté the celery and onion until beginning to brown around the edges.
  2. Add to crockpot with 6 cups of water and bouillon cubes.
  3. Heat carton of chicken broth to boiling in a large saucepan.
  4. Place dumplings ingredients in a large bowl and stir well, adding more water if necessary to mix smoothly. Drop dumplings one tablespoon at a time into boiling broth and cook several for 2-3 minutes until they’re floating. Remove with a slotted spoon and add to crockpot. Continue until all dough is used.
  5. In remaining broth in saucepan add potatoes and cook until beginning to soften. You want them a little firm yet or they will fall apart. Add potatoes and broth to crockpot.
  6. Cook soup on low for 3 hours.
  7. Add cream and taste test for seasoning, adding salt and pepper as desired.
  8. Soup will thicken; you might want to add more chicken broth when heating leftovers for meals.

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