Soups & stews
Chicken Knoephla Soup
Small homemade dumplings cook in a chicken and vegetable broth, finished with shredded chicken and half-and-half.
Serves 4
Directions
Melt the butter in a Dutch oven over medium heat. Cook the onion, celery, and carrots for 6 to 8 minutes, until beginning to soften.
Add the broth and salt. Bring to a gentle simmer and cook for 10 minutes.
Reserve a little measured flour for the work surface. Mix the rest with the baking powder.
Beat the egg with the milk and stir into the flour until a soft dough forms. Rest for 5 minutes.
Dust the work surface with the reserved flour. Roll the dough into ½-inch-thick ropes and cut into ½-inch pieces.
Add the dumplings gradually to the simmering broth. Stir once to separate them and cook for 12 to 15 minutes.
Cut a dumpling in half to check for a cooked center. Add the chicken and half-and-half and heat gently to 165°F without boiling hard.
