Let me just start off by saying this soup is glorious. And I’m not just saying that because I made it or anything…
This soup is a combination of two of my favorite soups! Knoephla soup and Chicken and Gnocchi soup!
You might not have heard about Knoephla soup before, that’s okay, I was in the same boat as you! I heard another blogger talking about this dumpling soup she makes and, of course, anything with a dumpling has my attention!
After trying it myself, I was really reminded of Chicken and Gnocchi Soup, which is my all-time favorite soup, so I decided to put the two together to create a deliciously dumpling-y soup loaded with warm flavors.
I love how soft and pillowy the dumplings are! Plus, they’re super easy to make yourself! If you have a dough hook attachment for a stand mixer, you could probably just put the dough in there for about 5 minutes, or just knead it by hand! I did it by hand just because I like to play with my food! You know, old habits die hard…
If you don’t want to make homemade dumplings or running short on time, you could just add in store-bought gnocchi! That would also help the soup cook quicker!
2 tablespoons of olive oil
2 tablespoons of butter
1 medium onion
3 stalks of celery
4 large carrots
5 small red potatoes
2 cloves of garlic
1/4 cup of flour
1 32-ounce bottle of chicken stock
4 cups of water
1 cup of milk
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 cup of spinach, chopped
Salt and Pepper, to taste
1/2 cup of heavy cream
2 cups of flour
1 teaspoon of baking powder
1/2 cup of milk
A pinch of salt
1/2 teaspoon of dried thyme
Chop up the carrots, onions, and celery. Try to cut them in about the same size pieces, about an inch. Cube up the potatoes.
In a large pot or a dutch oven, add in the butter and olive oil. Once the butter is melted, add onions, carrots, celery, and garlic. Cook for a few minutes, until the vegetables have just started to soften and the onion is turning a nice golden color, about 5-7 minutes.
Add in the flour. Stir and cook for about 1 minute.
Slowly add in the chicken stock and the water, stirring the entire time.
Add in the milk, potatoes, and all the seasonings. Bring to a boil, then reduce the heat to a simmer and cover. Cook until the potatoes are almost fork-tender, about 15-20 minutes.
In the meantime, make the dumplings!
Combine flour, baking powder, salt, and thyme in a bowl. Whisk together.
Add one egg to the milk, and gently break up the yolk. Then, add the milk mixture into the dry ingredients. Whisk together, until it’s too thick to whisk. Then, dump onto a floured surface.
Begin to knead the dough for about 5-7 minutes. The dough should have a smooth, soft surface. Roll the dough into a circular shape that’s about 1/2 – 1 inch thick.
Cut 1-inch strips vertically, and then cut 1-inch pieces out of each strip.
Add the dumplings to the soup and cook for another 20 minutes.
When the dumplings are done, add in the spinach and heavy cream.
Serve in a large bowl with a sprinkle of parsley and parmesan cheese!
This soup is so hearty and filling, I quickly devoured my bowl and went back for seconds! It’s so fun to make your own dumplings and see them turn into little soft pillows of heavenliness! You have got to make this soup, trust me!