Knephla (Knefla) soup – retake

A little while back I posted a recipe for Knephla soup with a home-made broth. I thought I’d revisit this post, but take a few new pictures (and I used a ready-made broth, for time). Check it out, and be sure to share!

Knephla soup is simply a dough-based soup. Super easy to make, especially with a simple broth. Today I used 2 32 oz. containers of chicken broth and one can of cream of potato soup.

Ingredients:

  • 3 1/2 cups flour
  • 1 egg
  • 1 cup water
  • 1 tsp. salt (to your taste)
  • package frozen veggies (again, to your taste)
  • 3 chicken breasts, browned and chopped (you can also use ready-cooked chicken)

To make knephla dough, simply add the flour, egg and water and mix until a dough ball forms. You know the dough is done, when it doesn’t stick to the side of your mixer. If the dough is dry (flaky in the bowl), add a touch of water…if it’s wet (sticky mess), add a touch of flour. When adding to the dough, do so in small amounts. It doesn’t take much to get it to just the right consistency.

I love chopping celery. Well, anything, really.

I love chopping celery. Well, anything, really.

To the broth above, add in the vegetables (you could also use fresh carrots, celery, potatoes, whatever you’d like…I just happen to have a bag of frozen handy) and the chicken.

To make it faster tonight, I used pre-cooked chicken.

To make it faster tonight, I used pre-cooked chicken.

Bring the broth with all your goodies in it to a boil.

Roll dough into strips, then cut the knephla into small pieces. (I usually cut it directly into the kettle.)

Roll dough into strips, then cut the knephla into small pieces. (I usually cut it directly into the kettle.)

To make the actual knephla, tear off a chunk of dough and roll it into a strip. Think about half the width of a paper towel roll. Take your kitchen scissors (or your kids’ scissors…washed) and cut small pieces off the strip, directly into the broth. They may sink right away (unless you have a ton of stuff in your kettle, like veggies, meat, etc.), but they’ll float when the dough has cooked through (about 2-3 minutes). Keep cutting and rolling and cutting and rolling, until all the dough is in your pot.

My knephla always looks a bit more like stew, than soup.

My knephla always looks a bit more like stew, than soup.

Simmer for 10-15 minutes.

Yum! A delicious bowl of knephla soup, ready for supper!

Yum! A delicious bowl of knephla soup, ready for supper!

Enjoy!

Table Talk Contributor

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3 thoughts on “Knephla (Knefla) soup – retake

  1. This sounds a little like our (I live in Pennsylvania) pot pie. You cook off either beef, ham, or chicken. Pull or debone the meat, then in the broth you add potatoes (and other veggies if desired) and the meat. You make the dough with pretty much the same ingredients only you roll the dough flat and thin, cut it into 2×2 squares and drop into the pot of boiling broth….. I think I know what is on the menu for next week! Yum. :-) And I am going to try this recipe as well! Thanks for sharing.

  2. Pingback: Knephla (Knefla) soup | CommonGround North Dakota

  3. Pingback: Delicious recipe on how to make Knephla (Knefla) soup | CommonGround North Dakota

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