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Hearty Knoephla Soup

April 13, 2022 • 0 comments

Hearty Knoephla Soup
We get back to our German roots with this recipe. This is perhaps my favorite soup, because how could you go wrong with butter, cream and broth!? If you want to take the recipe a little further like I did, then make the broth from scratch using some of our chicken backs. Once the broth cooked down for 10 hours, I removed the backs and pulled the meat off, then added to back into the soup.
  • Prep Time:
  • Cook Time:
  • Servings: 10


  • (2 large, chopped) Carrots
  • (2 stocks, chopped) Celery
  • (1 large onion, chopped) Yellow Onion
  • (2# chopped) Gold Potatoes
  • (4 Tbsp.) Unsalted Butter
  • (1 Tbsp.) Minced Garlic
  • (10 cups) Large Pastured Chicken Broth
  • (2 leaves) Bay Leaves
  • (1 pint) Heavy Cream
  • (leaves from 8 sprigs) Thyme
  • (1 tsp.) Dried Parsley
  • (3 cups) All-Purpose Flour
  • (1 egg) Free-Range Eggs
  • (2 Tbsp.) Baking Powder
  • (To Taste) Black Pepper
  • (To Taste) Salt


In a large dutch oven, melt the butter over medium heat.

Add the chopped onion, carrots and celery. Cook until the onions are translucent.

Add in the garlic, and a couple tablespoons of flour. Stir and cook for a couple of minutes.

Add the chicken broth, bay leaves and potatoes. Cover and cook for 20 minutes.

While your soup base is cooking, in a mixing bowl add the flour, baking powder, thyme, parsley, black pepper and salt. Mix thoroughly.

Then fold in the egg and 4 Tbsp. of heavy cream to the mixture. Knead well for 5-10 minutes.

Flour a flat surface and roll the dough out into ~ 1/2" diameter logs.

Cut the dough into small 1/2"x1/2" pieces.

Add the dough pieces into the soup along with the remaining heavy cream.

Simmer for another 10-15 minutes until the dough rises in the soup. Make sure they are cooked through.

Serve and enjoy!