Entree: United States – North Dakota – Knoephla Soup

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 10 min

Total 1 hr 50 min

Ingredients

- 1 1/2 lb (680 g) boneless skinless chicken thighs, about 4 thighs
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 2 stalks celery, sliced (about 4 oz / 115 g)
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 8 cups (1.9 L) low-sodium chicken stock
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- For the knoephla (dumplings):
  - 2 cups (240 g) all-purpose flour
  - 1 tsp (6 g) kosher salt
  - 1 large egg
  - 3/4 cup (180 ml) whole milk (adjust a tablespoon at a time as needed)
  - 2 tbsp (30 ml) unsalted butter, melted
- For finishing (thickener and cream):
  - 2 tbsp (28 g) unsalted butter
  - 2 tbsp (16 g) all-purpose flour
  - 1 cup (240 ml) heavy cream
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

Short Description:
Hearty North Dakota Knoephla Soup of tender chicken, cubed potatoes, and small flour-egg-milk dumplings in a creamy, savory broth — a warming one-pot main course.

Regional Notes:
This Great Plains / North Dakota version follows the local tradition of small, dense dumplings (knoephla) made from flour, egg, and milk, combined with potatoes and a creamy broth and commonly served with chicken. Unlike lighter European dumpling soups, this regional recipe is a creamy, filling entree meant to be a full meal.

1. Pat the chicken thighs dry and season lightly with 1/2 tsp (3 g) of the kosher salt and a pinch of pepper. Heat 2 tbsp (30 ml) oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken thighs 3–4 minutes per side until golden; remove to a plate and set aside.
2. Reduce heat to medium. Add the chopped onion, celery, and carrots to the pot and cook 5–7 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
3. Pour in 8 cups (1.9 L) chicken stock, add 2 bay leaves and 1 tsp (1 g) dried thyme, and bring to a gentle boil. Return the browned chicken to the pot, reduce to a simmer, cover, and cook 20–25 minutes until the chicken is fully cooked through.
4. Remove the chicken from the broth and set on a cutting board to cool slightly. Increase the heat, add the cubed potatoes to the simmering broth, and cook uncovered about 10–12 minutes until the potatoes are nearly tender.
5. Meanwhile make the knoephla dough: in a medium bowl whisk together 2 cups (240 g) flour and 1 tsp (6 g) salt. Whisk the egg with 3/4 cup (180 ml) milk and the 2 tbsp (30 ml) melted butter. Pour the wet into the dry and stir until a soft, slightly sticky dough forms. If too dry add milk 1 tsp at a time; if too wet, add a little flour. Do not overwork.
6. Form the dumplings: with floured hands, roll portions of the dough into 3/4-inch (2 cm) diameter ropes on a lightly floured surface and slice into small 1/4–1/2-inch (6–12 mm) pieces, or pinch off small pieces directly into a bowl. Keep them lightly floured so they don’t stick.
7. Bring the broth with potatoes to a gentle, active simmer (not a rapid boil). Drop the knoephla pieces into the simmering broth in batches so the pot keeps a gentle simmer. Stir gently to keep dumplings from sticking to the bottom. Simmer the dumplings 8–12 minutes until puffed and cooked through (a dumpling should be set in the center).
8. While dumplings cook, shred the cooled chicken (discard any gristle). In a small saucepan melt 2 tbsp (28 g) butter over medium heat, whisk in 2 tbsp (16 g) flour and cook 1 minute to make a blond roux. Slowly whisk in 1 cup (240 ml) heavy cream and 1/2 cup (120 ml) hot broth (taken from the pot) until smooth; cook 1–2 minutes until slightly thickened.
9. Stir the shredded chicken and the cream mixture into the pot with dumplings and potatoes. Simmer 3–5 minutes to meld flavors. Taste and adjust seasoning with remaining salt and pepper as needed. Remove bay leaves.
10. Ladle Knoephla Soup into bowls, garnish with chopped parsley, and serve hot.