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
- 6 c flour
- 6 eggs
- 1 1/2 c warm milk
- 1 t salt
- 4 c chicken broth
- 1 onion, diced
- 1/2 c celery, diced
- 2 c cream
- 1/4 c butter
- 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, saute the onions and celery in butter. After tender add the chicken broth. If you want to add potatoes, feel free…just cut them very small and boil 20 min in the chicken broth.
- Drain the knoephla.
- Add the onion, celery and chicken broth to the big pot.
- 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.