knoepfla soup

Ingredients

• Servings: 8
• 2 1/2 cups all-purpose flour
• 2 eggs, beaten
• 1/2 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
• 1/2 onion, finely chopped

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• mix flour, eggs, milk, and salt together in a bowl, beating dough until it holds together. turn dough out 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.