Knoephla Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Knoephla Soup calories by ingredient
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My slightly skinnier version of this German dumpling classic. My slightly skinnier version of this German dumpling classic.
Number of Servings: 12


    Soup base

    1 small Onion, Chopped
    1/2 Cup Carots, shredded
    1/2 Cup Celery, sliced thin
    2T Land O' Lakes Lite Butter with Canola Oil
    5 Cubed Potatoes
    2 boxes 100% fat free, low sodium Chicken Broth
    1 Cup Heavy Whipping Cream
    2 boneless, skinless chicken breasts in 1 inch cubes

    Knoephla Dumplings

    1 cup all purpose flour
    1/4 teaspoon salt
    1/4 teaspoon baking powder
    1/4 cup water
    1 egg



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.


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.

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