We will provide ideas You are are looking for a knoephla soup (creamy chicken soup with potatoes and dumplings) recipe that is steady and also how to make it which results have aroma and taste that can give us taste and appetite

So that the taste quality of knoephla soup (creamy chicken soup with potatoes and dumplings), which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good to how to cooking and serving it. No need be confused if want prepare knoephla soup (creamy chicken soup with potatoes and dumplings) the delicious as long as you know the technique then this dish is able be a dish that is very special.

Ingredients and seasonings required in prepare

1. Prepare 2 tablespoons unsalted butter
2. Prepare 3 carrots
3. Prepare 3 stalks celery, with leaves
4. Prepare 1 medium-sized sweet onion
5. Prepare 1.5 lb (680 g) red potatoes
6. Prepare 3 cloves garlic, minced
7. Use 1/2 teaspoon nutmeg
8. Prepare 10 cups (~2.4 L) low-sodium chicken stock (commercial or homemade)
9. Prepare 2 bay leaves
10. Use 3/4 teaspoon thyme leaves
11. Use 1/4 cup chopped parsley
12. Prepare 3/4 cup (177 mL) heavy cream
13. Prepare 1 lb (~450 g) fully cooked chicken (this can be rotisserie chicken, or chunks of sautéed chicken breast)
14. Take For Dumplings (Knoephla)
15. Prepare 3 and 1/4 cup (422 g) all-purpose flour
16. Prepare 1 and 1/2 teaspoons baking powder
17. Prepare 1 teaspoon salt
18. Use 1 cup (237 mL) milk
19. Take 1 large egg
20. Take 1/8 teaspoon nutmeg
21. Use 1/8 teaspoon black pepper

Add water, seasonings, milk, broth, & seasonings to the pot. Bring to a low boil and simmer for about half an hour or until the potatoes are almost cooked. Bring it to a boil, reduce the heat to medium and simmer until the potatoes are fully cooked. Then roll each dough into long log, about ½-inch thick, and cut into small pieces.

Steps to cook Knoephla Soup (Creamy chicken soup with potatoes and dumplings):

1. Slice carrots and celery. Chop onion. Sauté these vegetables in 2 Tablespoons unsalted butter until slightly softened (about 10 minutes). Toward the end of the cooking time, add 1/2 teaspoon nutmeg and the minced garlic. Fry for one minute longer.
2. Peel the red potatoes and chop into 1 inch chunks.
3. Pour 10 cups chicken stock into a large stockpot. Add bay leaves, thyme, parsley, celery leaves, and potatoes.
4. Transfer the sautéed vegetables to the pot. Increase the heat so the soup begins to boil, then cover and reduce heat to a simmer. Cook for 25 minutes.
5. Meanwhile, make the dumplings. Sift together flour, salt, nutmeg, baking powder, and pepper. In a separate bowl, whisk milk and egg.
6. Pour the milk mixture into the dry ingredients and gently mix until a dough begins to form. It will look dry and shaggy.
7. Dump the floury dough onto the counter and gather together with your hands. Knead it gently but don’t overmix it. Roll portions of dough into logs about 3/4 inch thick. Cut dough into 1/2 inch portions. Keep the pieces small, since they will puff up once cooked.
8. It’s a little easier if you use kitchen scissors to cut the dough directly into the simmering soup. Cover the pot, and once the soup is simmering again, allow to cook for 20 minutes.
9. Stir in fully cooked, chopped chicken. Remove from heat, and after soup has cooled slightly, stir in 3/4 cup heavy cream.
10. Ladle soup into bowls and top with some fresh parsley before serving.
11. Done and ready to serve!

Once the vegetables are fully cooked, add the roux, chicken, dumplings and milk. Start by peeling and dicing up potatoes and bring to a boil. Add in the evaporated milk, ham, seasonings, and shredded cheese. Stir and simmer on low heat. When potatoes are close to done, whip up your dumplings, and drop in the boiling potato water.

I say thank you for using the recipe that we convey on this page. hope we Congratulations enjoy