Knoephla Soup

Warm, comforting, and full of flavor, this Creamy Bacon Knoephla Soup is the ultimate bowl of comfort. Tender dumplings, hearty vegetables, and a rich creamy broth make it perfect for chilly nights or anytime you crave a taste of homemade goodness. The crispy bacon adds a salty, savory touch that everyone will love.

Servings: 6–8

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

Soup

2 tbsp butter

1 cup diced carrots

½ cup chopped celery

1 small onion, diced

1 tsp minced garlic

1 cup diced potatoes (Yukon gold or russet work great)

6–8 slices cooked bacon, chopped (optional but delicious)

8 cups chicken broth

½ tsp dried dill weed

½ tsp salt (adjust to taste)

¼ tsp black pepper

1 can cream of chicken soup

1 cup heavy cream

Knoephla Dough

1 cup all-purpose flour

¼ tsp salt

1 egg

¼ cup milk

Instructions:

Sauté the veggies

In a large stock pot, melt butter over medium heat. Add carrots, celery, and onion and sauté for 4–5 minutes, until softened and fragrant. Stir in garlic and cook for 30 seconds.

Build the soup base

Add potatoes, chicken broth, dill, salt, and pepper. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 10 minutes or until potatoes are just fork-tender.

Make the knoephla dough

While the soup simmers, mix flour and salt in a bowl. Add egg and milk and stir until a soft dough forms. Knead gently just until smooth.Roll dough into ropes about ¾–1 inch thick and cut into small bite-sized pieces.

Cook the knoephla

Drop dough pieces into the simmering soup along with bacon (if using). Stir gently and simmer uncovered for 5 minutes, until dumplings float and are cooked through.

Make it creamy

Stir in cream of chicken soup and heavy cream. Simmer for 2–3 more minutes until heated through and creamy. Taste and adjust seasoning if needed.

Serve & enjoy