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Knoepfla Soup

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Knoepfla Soup



Ingredients :

  • 2?½ cups all-purpose flour
  • 2 eggs
  • beaten
  • ½ cup milk
  • 2 teaspoons salt
  • 8 cups chicken broth
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 2 cups heavy whipping cream
  • 2 potatoes
  • cut into 1-inch cubes
  • ½ onion
  • finely chopped
  • Methods :

  • Mix flour, eggs, milk, and salt together in a bowl, beating dough until it holds together. Turn dough out onto a well-floured work surface, knead a few times until no longer sticky, and roll dough out about 1/2 inch thick. Cut the dough into 1- to 1 1/2-inch squares.
  • Bring a large pot of lightly salted water to a boil and gently drop the dumplings into the boiling water a few at a time, stirring to keep them from sticking. Boil until all dumplings have risen to the top, 8 to 10 minutes. Remove from water with a slotted spoon and transfer to a bowl.
  • Bring chicken broth to a boil in a large soup pot and whisk in cream of chicken soup and cream until soup is smoothly combined. Stir in potatoes, onion, and dumplings, reduce heat to medium-low, and simmer until dumplings and potatoes are tender and the soup is thickened, 25 to 40 minutes.
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