Knoephla Soup

Servings: 6

Cook Time: 25 mins

Ingredients:

1 cup diced carrots

1 small diced onion

1/2 cup chopped celery

1 tsp minced garlic

2 tbsp butter

1 cup diced potatoes

6-8 slices cooked bacon (optional)

8 cups chicken broth

1/2 tsp dill weed

1/4 tsp salt

1/4 tsp pepper

1 can cream of chicken soup

1 cup heavy cream

Knoephla dough:

1 cup flour

1 egg

1/4 cup milk

1/4 tsp salt

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1. Melt butter in a stock pot over medium heat. Add carrots, celery, onion and sauté for 3-4 minutes.

2. Add minced garlic, chicken broth, potatoes, and seasonings to the pot.

3. Bring to a boil, then turn heat to medium-low, cover and simmer for 10 minutes.

4. While that is simmering, mix your dough ingredients together. Kneed dough and roll out into a “rope or snake” shape about 1 inch in diameter.

5. Cut dough into small chunks add to pot, along with pieces of your cooked bacon (if you choose to add it). Simmer for 5 more minutes.

6. Lastly, add cream of chicken soup and heavy cream. Simmer for 2 more minutes.

Enjoy!