This is a very versatile soup. The knoephla dough is standard, but the remaining can be changed to meet the needs of your family. For instance, my hubby likes to put in a jar of vegetable flakes to the broth (found in the spice isle), but my boys won’t eat it then. I like to have potatoes in mine, but others don’t like that….so add or delete what you want. If you want it to be richer, add cream or half/half vs. milk.
Prep Time: 1 1/2 hours
- 3 c flour
- 3 eggs
- 3/4 c warm milk
- 1/2 t salt
- 4 c chicken broth
- 1 onion, diced
- 1/2 c celery, diced
- 1 can cream of chicken soup
- 1 c milk (or cream if you want it richer)
- Salt and pepper to taste
- 1 Bay Leaf
- Mix eggs and warm milk. Add salt and flour to make soft dough.
- Let rest about 1 hour. While this is resting, cut up the other ingredients (onions, celery, etc).
- Boil water in large pot. after the dough has rested.
- Cut dough with butter knife (I dip mine in the boiling water and use the flat side to cut the knoephla). The knoephla should be a about the size of a quarter or a little bigger.
- Boil for 20 minutes.
- In a separate pot, boil the onions and celery in the chicken broth for about 20 minutes. If you want to add potatoes, feel free…just cut them very small.
- Drain the knoephla.
- Add the onion, celery and chicken broth to the big pot.
- Add cream of chicken soup and stir.
- Add the knoephla, bay leaf and milk. (You may add more milk depending on how thin you want the soup).
- Simmer for 20 minutes. Remove bay leaf. Serve.