Knoephla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Soup base1 small Onion, Chopped1/2 Cup Carots, shredded1/2 Cup Celery, sliced thin2T Land O' Lakes Lite Butter with Canola Oil5 Cubed Potatoes2 boxes 100% fat free, low sodium Chicken Broth1 Cup Heavy Whipping Cream2 boneless, skinless chicken breasts in 1 inch cubesKnoephla Dumplings1 cup all purpose flour1/4 teaspoon salt1/4 teaspoon baking powder1/4 cup water1 egg
Dumplings
Mix dry ingredients in a small bowl.
Mix egg and water in a measuring cup. Pour liquid into dry ingredients and mix well. Sprinkle a handful of flour on the counter and knead dough until smooth.
Break dough into six or eight pieces. Roll between hands into long, thin pieces (smaller than your little finger). Use small amount of flour to prevent dough from sticking to hands and counter. Cut in small (approx. 1/2-inch) pieces.
When ready, drop these into your soup.
Soup
Saute Onion, celery and carrots in butter over medium heat until onions are translucent and other vegetables are tender. Add chicken, broth, water, milk, potatoes and dumplings and bring to a rapid boil over high heat.
Soup is ready for whipping cream when chicken is cooked through potatoes are tender and a toothpick inserted into a knoephla comes out clean.
Remove soup from heat and slowly stir in heavy whipping cream.
Makes 20 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MIKITTA.
Mix dry ingredients in a small bowl.
Mix egg and water in a measuring cup. Pour liquid into dry ingredients and mix well. Sprinkle a handful of flour on the counter and knead dough until smooth.
Break dough into six or eight pieces. Roll between hands into long, thin pieces (smaller than your little finger). Use small amount of flour to prevent dough from sticking to hands and counter. Cut in small (approx. 1/2-inch) pieces.
When ready, drop these into your soup.
Soup
Saute Onion, celery and carrots in butter over medium heat until onions are translucent and other vegetables are tender. Add chicken, broth, water, milk, potatoes and dumplings and bring to a rapid boil over high heat.
Soup is ready for whipping cream when chicken is cooked through potatoes are tender and a toothpick inserted into a knoephla comes out clean.
Remove soup from heat and slowly stir in heavy whipping cream.
Makes 20 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MIKITTA.
Nutritional Info Amount Per Serving
- Calories: 297.5
- Total Fat: 9.3 g
- Cholesterol: 68.5 mg
- Sodium: 509.2 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 4.0 g
- Protein: 16.3 g
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