Homemade Cream Of Chicken Noodle (Kneophla) Soup. For a more flavorful knoephla (my grandmother would call it *glesse) soup. use heavy cream instead of milk, also if knoephla dough tastes doughy, the dumplings you made are too big next time try rolling into thick noodle shapes and my grandmother would sometimes add a half head of boiled cabbage, thin sliced carrots, and a pinch of nutmeg to the soup. Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven.
Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables.
Mix together flour, egg, salt, and water or milk to make a stiff dough.
Roll into a rope and cut or pinch off approximately thumb-sized pieces directly into boiling soup.
You can cook Homemade Cream Of Chicken Noodle (Kneophla) Soup using 15 ingredients and 5 steps. Here is how you cook that.
Ingredients of Homemade Cream Of Chicken Noodle (Kneophla) Soup
- You need 2 sticks of butter.
- It's 1 of diced onion.
- You need 2 of large chicken breasts.
- It's of Kneophla noodles.
- Prepare 3 cups of flour.
- Prepare 1 cup of cold water.
- It's 2 of Lrg eggs.
- You need of Add to sautéed onions.
- Prepare 8 cups of hot water.
- It's 2 of bay leaves.
- It's 3 1/2 Tbls of powder chicken broth.
- It's of Add after noodles are cooked.
- You need 16 oz of frozen mixed vegetables.
- It's 1 cup of heavy whipping cream.
- It's of Parsley flakes.
Use the carcass from a roast chicken or any other bird, or just some spare poultry meat you happen to have. I will tell you that this soup is better made with a broth from a smoked or roasted bird, though. Knoephla soup will keep a few days in the fridge, but be sure to reheat it slowly or the cream could break. Chop in small pieces and set aside.
Homemade Cream Of Chicken Noodle (Kneophla) Soup step by step
- Cook 2 large chicken breasts. I personally use my pressure cooker, but you can boil or lightly fry chicken..
- While you are cooking chicken start to sauté your onions. Use all butter and a whole chopped onion..
- While the onions are cooking start making your noodles. Roll 1/4 sections at a time with a rolling pin, and cut into small squares with a pizza cutter. Scrap off the counter with a pastry scraper along with extra flour and put on a flat pan..
- Add chicken broth to sautéed onions, water and bay leaves. Bring to a boil. Add noodles after boiling..
- After noodles are cooked add frozen vegetables and diced chicken breasts. Cook until vegetables are hot then add Cream and parsley flakes..
Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup. A homemade Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. It's silky and thick, with the subtle fragrance of thyme, and it tastes real. Simple to make, this recipe is sure to become a favourite you'll make over and over again!
