Knoephla Soup

Pronounced (NEF-la) soup is a midwestern take on Chicken and Dumpling soup.  I guess German settlers brought Knoephla Soup to the Midwest, turning limited resources into a comforting meal.  I was intrigued by the homemade dumplings when I saw this recipe in my Best of America’s Test kitchen magazine and really wanted to give it a go.  And you know what, it wasn’t difficult at all.  I tweaked the recipe a little, adding some extra veggies.   I liked these dumplings a whole lot better than homemade egg noodles I’ve tried in the past because they were less gummy.  I may start using these in lieu of egg noodles in my chicken noodle soup.  This soup is quite thing and the dumpling absorb most of the broth.  I may add extra broth next time I make it or otherwise just consider it more of a stew.  Nevertheless, super delicious as is, and everyone I made it for really liked it.

Knoephla Soup


  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 1 tsp vegetable oil (you may want a little more my chicken skin sort of stuck to the bottom of the pan)
  • 1 onion, chopped fine
  • 2 carrots, sliced
  • 2 celery ribs, sliced
  • 8 C chicken broth
  • 2 1/2 C all-purpose flour
  • 1/4 tsp baking powder
  • 3 eggs, lightly beaten
  • 1 C half and half
  • 1/2 C water
  • 1 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
  • 1/2 C frozen peas


  1. Pat chicken dry with paper towels and season with salt and pepper.  Heat oil in Dutch oven over medium heat until just smoking.  Cook chicken, skin side down, until well browned, 6-8 minutes; transfer chicken to plate.  Remove and discard skin.
  2. Pour off all but 1 tsp fat and return pot to medium heat.  Add onion, carrots, and celery and cook until just beginning to brown, 3-5 minutes.  Add broth, chicken, and 1 1/4 tsp salt, cover, and simmer until chicken is tender, about 30 minutes.  (At this point, cooled chicken and and broth can be refrigerated separately for up to 3 days; reheat together before proceeding with step 3.)
  3.   Meanwhile, whisk flour, baking powder, 1 tsp salt, and 1/2 tsp pepper together in large bowl.  Whisk eggs, 1/2 C half and half, and water into flour mixture until thick batter forms.  Transfer batter to 1-gallon zipper-lock bag and refrigerate until ready to use (at least 30 minutes).
  4. Remove chicken from pot and set aside.  Add potatoes to broth and simmer fro 10 minutes.  Cut 1/4 inch of corner of bag of batter.  Pipe batter into simmering brother, snipping dumplings with moistened kitchen shears every 1/2 to 3/4 inch as extruded.  Simmer until dumplings float to surface, 10-15 minutes, stirring occasionally.
  5. Shred chicken meat into bite size pieces, discarding bones, and add to soup along with frozen peas.  Off heat, stir in remaining 1/2 C half-and half.  Season with salt and pepper to taste, and serve.

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