Knoephla Soup

When you're all stuffed up, nothing hits the spot like some chicken soup. Unless you're the hubby. Then nothing hits the spot like some knoephla soup.

If you've never tried knoephla soup, you: a.) Probably aren't German, and b.) Haven't lived.

Knoephla soup is a very simple soup that typically contains potatoes and knoephla, which are dumplings. This soup is a staple at a local diner, which sells it either by the generous bowl or the generous bucket. Yes, you can get your knoephla soup in a big ol' plastic pail.

However, the diner doesn't deliver, and I don't always feel like leaving home when I'm sick. So this is my attempt to replicate -- and perhaps even improve on -- the hubby's favorite.

This attempt was completely off-the-cuff; all I know is that the diner uses potatoes, dumplings, celery, and cream of chicken soup (because those little bits of chicken are unmistakable). I did swap out the celery for some carrot, because the hubby does not like celery and the little man loves him some carrot. And, because I'm the world's slowest potato-peeler, I used thin-skinned yellow potatoes (Klondike Goldust, to be exact) and left the skins on.

The results? Very, very similar to the hubby's favorite. In fact, I thought it was better. But I might be biased.

Knoephla Soup
Serves 6

2 Tbsp. butter
1/2 shallot, minced
1 carrot, diced
2 medium potatoes, diced
Salt and pepper
Bay leaf
1 can condensed cream of chicken soup
1 soup can of water
2 cans chicken broth
2 c. frozen or homemade dumplings
1/4 c. cream (either heavy cream or whipping cream)

1. Heat butter in a soup pot over medium heat. Saute shallot for about 1 minute, and then add carrot and potato. 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.

I cheated-ed-ed and used frozen dumplings. But I used the time that I saved to reorganize my closet, so now the little man can store toys in his closet instead of my shoes.

Welcome to Angel in the Kitchen, where the little details make a difference.

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

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

(Just a quick note that if you're reheating leftover soup, do so slowly and carefully, so the cream doesn't curdle.)