Knoephla (Dakota Chicken-and-Dumpling) Soup

From Cook's Country | October/November 2012

Why this recipe works:

Knoephla soup is a hearty Midwestern version of chicken and dumplings with a creamy base, tender potatoes, and chewy “knoephla.” To infuse our soup with flavor, we started by searing chicken thighs and simmering them in chicken broth to make a fortified base. We lightened up leaden dumplings… read more

Knoephla soup is a hearty Midwestern version of chicken and dumplings with a creamy base, tender potatoes, and chewy “knoephla.” To infuse our soup with flavor, we started by searing chicken thighs and simmering them in chicken broth to make a fortified base. We lightened up leaden dumplings with baking soda and instead of spooning them into the simmering soup like most recipes instruct, we used a piping bag and snipped the dumplings with kitchen shears. Half-and-half added richness to the dumplings and finished the soup for a creamy, satisfying dish.

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Serves 6

Let the batter chill for at least 30 minutes before forming the dumplings. Chicken and broth can be made through step 2 and refrigerated; reheat before proceeding with step 3.

Ingredients

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