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.
- 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.
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.
Bring the broth with all your goodies in it to a boil.
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.
Simmer for 10-15 minutes.