Good morning here me will give you a recipe knoephla soup (creamy chicken soup with potatoes and dumplings) which is delicious The way preparing it is very very easy. You just need to be careful to get results from knoephla soup (creamy chicken soup with potatoes and dumplings) which has aroma and taste that can evoke our tastes.

So that the result of knoephla soup (creamy chicken soup with potatoes and dumplings), what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare knoephla soup (creamy chicken soup with potatoes and dumplings) the delicious as long as you know the tricks and how to make this dish able become serving very special.

Ingredients and seasonings required in make

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

While potatoes are cooking, make the knoephla. In a Dutch oven, bring water and bouillon to a boil. Meanwhile, combine first four knoephla ingredients to form a stiff dough. Add the potato mixture; heat through.

Step by step to make 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!

Cut ¼ inch off corner of batter bag. Pipe batter into simmering broth, snipping dumplings with moistened kitchen shears every ½ to ¾ inch as extruded. Shred chicken meat into bite-size pieces and add to soup. 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.

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