Imagine a cold winter’s day in North Dakota, with snow drifting lazily outside, and the comforting warmth of a hearty bowl of soup inside. This is where Knoephla Soup steps in – a dish that wraps you in cozy nostalgia and satisfies like no other. Originating from the German-Russian immigrant communities in the Midwest, this creamy, comforting soup has been a staple for generations. It’s rich, hearty, and packed with flavors that blend together perfectly, offering warmth both literally and emotionally.
Knoephla (pronounced "knehf-lah") is a German term that roughly translates to “dumpling”, and in this case, it refers to soft, pillowy dumplings floating in a thick, creamy broth, often paired with tender chicken and vegetables. This soup isn’t just food; it’s a piece of cultural heritage, a delicious connection to North Dakota’s history.
Knoephla Soup North Dakota Recipe
This recipe captures the essence of the traditional North Dakota Knoephla Soup. It’s one of those dishes where the ingredients might sound simple, but the result is an irresistible comfort food that everyone at the table will rave about. From the creamy broth to the fluffy dumplings, each spoonful is a little taste of home.
Ingredients Needed
To create this scrumptious bowl of Knoephla Soup, you’ll need:
- Chicken (bone-in, skinless): The heart of the soup, adding both flavor and richness. You can use a whole chicken or thighs and drumsticks, as they impart a deeper taste.
- Onion: Chopped finely. It gives the base of the soup a slight sweetness.
- Celery: A crunchy, fresh flavor that balances out the richness of the soup.
- Carrots: Sliced thinly, they provide sweetness and texture to the broth.
- Butter: For sautéing the vegetables and creating the creamy base.
- Flour: To thicken the soup and give it that rich, creamy consistency.
- Chicken broth: The base of your soup, giving it depth. Homemade is best, but store-bought works too.
- Heavy cream: To achieve that luxuriously creamy texture.
- Garlic: A couple of cloves, minced for that savory base.
- Salt and pepper: For seasoning, to bring all the flavors together.
- Parsley: For garnish, adding a touch of color and freshness to the final dish.
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For The Dumplings (Knoephla)
- All-purpose flour
- Egg
- Baking powder
- Salt
- Milk: This gives the dumplings their soft, light texture.
- Butter: To make the dumplings tender and rich.
Cooking Instructions
The beauty of Knoephla Soup lies in its simplicity and ease. Here’s how you can make this dish at home:
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Prepare The Chicken
- Start by simmering your chicken in a large pot of water (about 6 cups). Add a pinch of salt and pepper to the water. Allow it to cook for about 45 minutes or until the chicken is tender and fully cooked.
- Remove the chicken, set it aside to cool, and strain the broth. Once the chicken has cooled, shred it into bite-sized pieces.
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Make The Soup Base
- In the same pot, melt butter over medium heat. Add your chopped onions, carrots, and celery. Sauté them until the onions are translucent, and the vegetables begin to soften (about 5-7 minutes).
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the flour and stir to combine. Cook for about 2 minutes to eliminate the raw flour taste. You’re essentially creating a roux here, which will help thicken the soup.
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Add The Broth
- Slowly whisk in your chicken broth, making sure to eliminate any lumps as the flour dissolves. Bring the soup to a simmer, allowing it to cook for about 10 minutes until the broth thickens slightly.
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Add The Chicken And Cream
- Stir in your shredded chicken and pour in the heavy cream. Let the soup simmer for another 10-15 minutes to let the flavors meld together.
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Make The Dumplings (Knoephla)
- In a separate bowl, mix together flour, baking powder, and salt. In another small bowl, whisk together the egg, milk, and melted butter.
- Gradually add the wet ingredients into the dry ingredients, stirring until a thick dough forms. The dough should be somewhat sticky but firm enough to drop by spoonfuls.
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Cook The Dumplings
- Using a spoon, drop small portions of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for about 15-20 minutes. They will float to the top when they’re ready.
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Final Touches
- Season your soup with salt and pepper to taste. Sprinkle some fresh parsley on top for a burst of color and freshness.
Ingredient Insights
- Chicken: This is the soul of the soup. Bone-in chicken, especially when simmered in the broth, infuses the soup with a rich, savory flavor that is unmatched by boneless cuts. It also adds a satisfying texture when shredded.
- Dumplings: The texture of the dumplings is crucial. They need to be light and airy but also substantial enough to soak up the creamy broth. A well-made Knoephla should feel like a soft pillow in your mouth-tender, but hearty enough to complement the soup.
- Heavy Cream: While it makes the soup rich, you can substitute part of the cream with milk for a lighter version. However, for the full experience, cream is essential to achieve that smooth, velvety mouthfeel.
Expert Tips
- Don’t overcook the dumplings: Dumplings can become dense and chewy if left in the soup too long. Keep an eye on them as they cook, and don’t be afraid to pull them out once they’re done.
- Use homemade broth: If you have time, make your own chicken broth. It’s the best way to bring out that full-bodied flavor, and it’s a great way to use up leftover roast chicken or bones.
- Season as you go: Taste the soup at every stage. The seasonings (especially salt and pepper) will evolve as you add the dumplings and cream, so don’t wait until the end to season the soup.
- Refrigerate leftovers: Knoephla Soup can be even better the next day, as the flavors have more time to meld. Just be careful with reheating the dumplings – they may absorb more liquid and soften further.
Recipe Variations
- Vegetarian Knoephla Soup: Skip the chicken, and add extra vegetables like potatoes, parsnips, or even kale for a veggie-packed version. You can also use vegetable broth instead of chicken broth.
- Spicy Knoephla: Add a pinch of cayenne pepper or a chopped jalapeño to give the soup a bit of heat. Pair this with a dollop of sour cream for a creamy contrast.
- Herb-Infused Soup: For an extra layer of flavor, add fresh thyme, rosemary, or bay leaves to the broth as it simmers. Just remember to remove any whole herbs before serving.
- Cheesy Knoephla Soup: Stir in some grated cheddar or Parmesan cheese into the soup just before serving for a rich, cheesy twist.
Final Words
Knoephla Soup is more than just a meal; it’s an invitation to sit down, relax, and enjoy something truly comforting. Whether you’re a North Dakota native or someone discovering this dish for the first time, the hearty, creamy soup with its tender dumplings is sure to become a favorite. It’s simple, yet satisfying, and its history makes every spoonful even more delicious.
FAQs
What Is Knoephla Soup?
Knoephla soup is a creamy, hearty soup originating from North Dakota, traditionally made with chicken, potatoes, and small dumplings known as “knoephla”. It is a beloved comfort food in the region, often enjoyed during the cold months.
What Ingredients Are Typically Used In A Traditional Knoephla Soup Recipe?
A traditional Knoephla soup recipe typically includes chicken, potatoes, onions, butter, flour, chicken broth, heavy cream, salt, pepper, and the dumplings made from flour, egg, and water.
How Do You Make The Dumplings (knoephla) For The Soup?
The dumplings are made by mixing flour, egg, and water to form a dough. The dough is then rolled into small pieces or pinched into tiny dumplings before being added to the soup. The dumplings should cook for around 10-15 minutes, depending on size.
Can I Use Chicken Breasts Or Thighs For Knoephla Soup?
Both chicken breasts and thighs can be used in Knoephla soup. Chicken thighs are often preferred for their richer flavor and tenderness, but boneless, skinless chicken breasts can also be used for a leaner option.
Can I Make Knoephla Soup Ahead Of Time?
Yes, Knoephla soup can be made ahead of time. In fact, it often tastes even better the next day as the flavors have more time to meld. However, if you plan to store it, avoid adding the dumplings in advance, as they may become too soft when reheated.
Can I Freeze Knoephla Soup?
While Knoephla soup can be frozen, it is recommended to freeze the soup base (without the dumplings). When reheating, prepare fresh dumplings and add them to the soup for the best texture.
What Is The History Behind Knoephla Soup In North Dakota?
Knoephla soup has strong German-Russian roots and was brought to North Dakota by German immigrants. It became a staple comfort food in the state, particularly in rural communities, where hearty, filling meals were essential during the long winters.
Can I Make A Vegetarian Version Of Knoephla Soup?
Yes, a vegetarian version of Knoephla soup can be made by using vegetable broth instead of chicken broth and omitting the chicken. You can also add additional vegetables such as carrots or celery to enrich the flavor.
How Thick Should The Broth Be In Knoephla Soup?
The broth in Knoephla soup is typically creamy but not overly thick. It should be rich from the heavy cream and slightly thickened from the flour used in the dumplings and the roux. You can adjust the thickness by adding more broth or cream depending on your preference.
What Side Dishes Pair Well With Knoephla Soup?
Knoephla soup is a hearty, stand-alone meal, but it pairs well with crusty bread, a side salad, or a slice of homemade cornbread. Pickles or sauerkraut can also complement the soup’s creamy richness.