Knoephla Soup: The Cozy Midwest Classic You’ll Crave on Cold Nights

If you’ve ever wanted a bowl of soup that feels like a warm blanket after a long day, Knoephla Soup might be exactly what you’re missing. The first time you make it, you’ll notice how simple ingredients turn into something deeply comforting. This creamy, dumpling-filled soup has roots in the American Midwest, yet it tastes timeless, like a recipe passed down through generations. From the first spoonful, Knoephla Soup delivers a rich, cozy experience that’s hard to forget.

What makes it special isn’t just the flavor. It’s the feeling of slowing down, stirring the pot, and watching tender dumplings rise to the surface. You’re not just cooking dinner—you’re creating comfort.

What Makes Knoephla Soup a Midwest Comfort Favorite

Knoephla Soup is best known as a North Dakota staple, brought to the region by German-Russian immigrants. While many soups aim to impress with bold spices, this one relies on balance and texture. Creamy broth, soft potatoes, and pillowy dumplings work together like a well-practiced band.

You might compare it to chicken noodle soup, but that wouldn’t be quite right. Instead of noodles, you get small dumplings—often described as tender bites of dough—that soak up the broth. As a result, every spoonful feels hearty without being heavy.

Because of its mild, soothing flavor, this soup works well for family dinners, potlucks, or quiet nights when you want something familiar. Even better, it’s forgiving. You don’t need perfect knife skills or fancy tools to make it turn out right.

Ingredients You’ll Need for Classic Knoephla Soup

Before you start cooking, it helps to have everything measured and ready. This recipe uses pantry staples, which means you can often make it without a special grocery run.

Dumplings (Knoephla)

• All-purpose flour – 2 cups
• Baking powder – 2 teaspoons
• Salt – ½ teaspoon
• Large egg – 1
• Whole milk – ¾ cup

Soup Base

• Unsalted butter – 3 tablespoons
• Yellow onion, finely diced – 1 medium
• Celery stalks, chopped – 2
• Carrots, diced – 2
• Garlic, minced – 2 cloves
• Russet potatoes, peeled and cubed – 3 cups
• Chicken broth – 6 cups
• Heavy cream – 1 cup
• Salt – 1 teaspoon (adjust to taste)
• Black pepper – ½ teaspoon

this recipe

These ingredients create the classic creamy potato soup base that defines Knoephla Soup, while the dumplings add substance and comfort.

How to Make Knoephla Soup Step by Step

Making this soup feels relaxed, almost therapeutic. You’ll move at an easy pace, and that’s part of the charm.

Build the Soup Base

Start by melting butter in a large pot over medium heat. Add the onion, celery, and carrots, then cook until softened and fragrant. At this point, the kitchen already smells inviting. Stir in the garlic and cook briefly so it doesn’t burn.

Next, add the potatoes and pour in the broth. Bring everything to a gentle simmer, then let it cook until the potatoes are fork-tender. This step builds the foundation of your soup, so don’t rush it.

Prepare the Dumplings

While the soup simmers, mix the flour, baking powder, and salt in a bowl. In another bowl, whisk the egg and milk together. Combine the wet and dry ingredients just until a soft dough forms. You don’t want to overmix; think of it like biscuit dough—gentle handling keeps it tender.

Cook the Dumplings

Drop small spoonfuls of dough directly into the simmering soup. As they cook, you’ll see them float to the top, which is your sign they’re nearly done. Let them simmer for a few minutes so the centers cook through.

Finally, stir in the cream and season with salt and pepper. The broth will turn silky and rich, tying everything together. At this stage, Knoephla Soup looks and smells like pure comfort.

Easy Variations and Add-Ins for Knoephla Soup

Once you’re comfortable with the basics, you can adjust the recipe to suit your taste. This soup is flexible, which makes it perfect for experimenting.

Protein Options

If you want something more filling, shredded chicken blends beautifully into the creamy broth. You could also add turkey, especially if you’re using leftovers. While the classic version is often meat-free, these additions work well without overpowering the soup.

Flavor Boosters

Fresh herbs like parsley or dill add brightness. A pinch of thyme brings subtle warmth. If you enjoy a richer flavor, sauté a little bacon before the vegetables and use the drippings instead of butter.

Texture Tweaks

Some people prefer thicker soup. In that case, you can mash a few potatoes directly in the pot. Others like it thinner, which is easily fixed by adding extra broth.

Dietary Variations for Knoephla Soup

You don’t have to give up comfort food just because of dietary needs. With a few smart swaps, Knoephla Soup can fit many lifestyles.

Vegan and Vegetarian

Replace butter with olive oil or plant-based butter. Use vegetable broth instead of chicken broth. For the cream, unsweetened oat milk or cashew cream works well. You can make dumplings with a flax egg and plant milk, and they still turn out tender.

Gluten-Free

Use a gluten-free all-purpose flour blend that contains xanthan gum. The dumplings will be slightly more delicate, but they still hold together nicely if you simmer gently.

Low-Calorie

Swap heavy cream for half-and-half or evaporated milk. Increase the vegetable ratio and reduce the dumpling size slightly. You’ll still get the creamy feel with fewer calories.

Halal-Friendly

Stick with chicken broth made from halal-certified chicken or use vegetable broth. Skip bacon and focus on herbs for flavor instead.

These variations make it easy to enjoy Knoephla Soup no matter your dietary preferences.

Storage and Reheating Tips

If you have leftovers, you’re in luck. This soup stores well and often tastes even better the next day. Keep it in an airtight container in the refrigerator for up to three days.

When reheating, warm it gently over low heat. Stir occasionally so the dumplings don’t stick. If the soup thickens too much, add a splash of broth or milk to loosen it.

Freezing is possible, although the dumplings may soften. If you plan to freeze it, consider making the soup base first and adding fresh dumplings when reheating.

There’s something deeply satisfying about making a pot of Knoephla Soup and knowing it will comfort you more than once. From its humble Midwest roots to its creamy, dumpling-filled bowl, this soup offers warmth you can taste. When you serve it, you’re not just feeding yourself—you’re creating a moment of calm, one spoonful at a time with Knoephla Soup.

FAQ

What is Knoephla Soup made of?

Knoephla Soup is typically made with soft dumplings, potatoes, onions, carrots, celery, broth, and cream. The dumplings are a simple dough of flour, milk, and egg, while the soup base is a creamy potato soup that’s mild, rich, and comforting. Some versions also include chicken for extra protein.

How do you pronounce Knoephla Soup?

You pronounce Knoephla Soup as “NEF-la soup.” The name comes from its German-Russian roots, and while the spelling looks tricky, the pronunciation is simple once you hear it.

Can I make Knoephla Soup without chicken?

Yes, you absolutely can. Many traditional recipes are naturally meatless. If you skip chicken, just use vegetable broth instead of chicken broth. You’ll still get that classic Midwest comfort food flavor with tender dumplings and a creamy base.

Can you freeze Knoephla Soup?

You can freeze Knoephla Soup, but keep in mind the dumplings may soften after thawing. For best results, freeze the soup base without the dumplings and add fresh dumplings when reheating. This helps preserve the texture and flavor.

Get inspired with more mouthwatering recipes! Follow me on Facebook and Pinterest for new cooking ideas every week.

Print