The Pioneer Woman Tasty Kitchen
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Knoephla Soup

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Level: Easy

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Description

This was my attempt to re-create my husband’s favorite soup, which is served at a local diner. It’s a comforting mix of potatoes and knoephla dumplings in a creamy broth—perfect for a cold day!

Ingredients

  • 2 Tablespoons Butter
  • ½ whole Shallot, Minced
  • 1 whole Carrot, Diced
  • 2 whole Medium Potatoes, Diced
  • 1 dash Salt And Pepper
  • 1 whole Bay Leaf
  • 1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup
  • 1 can Water (use The Soup Can)
  • 2 cans (14 Oz. Can) Chicken Broth
  • 2 cups Frozen Or Homemade Dumplings
  • ¼ cups Cream

Preparation

1. Heat butter in a soup pot over medium heat. Saute shallot for about 1 minute, and then add carrots and potatoes. Sprinkle with salt and pepper and add bay leaf. Cook about 2 minutes.

2. Add soup, water, and broth, and stir well.

3. Bring soup to a boil, and then add dumplings.

4. Reduce heat to medium-low. Cover and simmer until dumplings, potatoes, and carrots are tender, about 20-30 minutes.

5. Remove pot from the heat and stir in cream. Season to taste with salt and pepper.

Note: if you’re reheating leftover soup, do so slowly and carefully, so the cream doesn’t curdle.

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