Knoephla (Dakota Chicken-and-Dumpling) Soup
A hearty, little-known soup, knoephla is incredible if you can get a North Dakotan grandmother to make it for you. But when we tried to make it ourselves, the broth was bland and the dumplings sank.
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 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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