Knoephla (Dakota Chicken-and-Dumpling) Soup
By Nick IversonPublished on October 30, 2012
Time
1¾ hours
Yield
Serves 6
Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed2½ teaspoons table salt, divided¾ teaspoon pepper, divided1 teaspoon vegetable oil 1 onion, chopped fine8 cups low-sodium chicken broth 2½ cups (12½ ounces/354 grams) all-purpose flour ¼ teaspoon baking powder 3 large eggs, lightly beaten1 cup half-and-half, divided½ cup water 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
Before You Begin
Let the batter chill for at least 30 minutes before forming the dumplings. Chicken and broth can be made through step 2 and refrigerated; reheat before proceeding with step 3.
Instructions
- Pat 4 bone-in chicken thighs, trimmed, dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Heat 1 teaspoon vegetable oil in Dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes; transfer chicken to plate. Remove and discard skin.
- Pour off all but 1 teaspoon fat and return pot to medium heat. Add 1 finely chopped onion and cook until just beginning to brown, 3 to 5 minutes. Add 8 cups low-sodium chicken broth, chicken, and 1¼ teaspoons salt and bring to boil. Reduce heat to medium-low, cover, and simmer until chicken is tender, about 30 minutes.
- Meanwhile, whisk 2½ cups (12½ ounces) all-purpose flour, ¼ teaspoon baking powder, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper together in large bowl. Whisk 3 large eggs, lightly beaten; ½ cup half-and-half; and ½ cup water into flour mixture until thick batter forms. Transfer batter to gallon-size zipper-lock bag and refrigerate until ready to use.
- Remove chicken from pot and set aside. Add 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces, to broth and simmer for 10 minutes. Cut ¼ inch off corner of batter bag. Pipe batter into simmering broth, snipping dumplings with moistened kitchen shears every ½ to ¾ inch as extruded. Simmer until dumplings float to surface, 10 to 15 minutes, stirring occasionally.
- Shred chicken meat into bite-size pieces and add to soup. Remove soup from heat and stir in remaining ½ cup half-and-half. Season with salt and pepper to taste. Serve.
Time
1¾ hoursYield
Serves 6Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
2½ teaspoons table salt, divided
¾ teaspoon pepper, divided
1 teaspoon vegetable oil
1 onion, chopped fine
8 cups low-sodium chicken broth
2½ cups (12½ ounces/354 grams) all-purpose flour
¼ teaspoon baking powder
3 large eggs, lightly beaten
1 cup half-and-half, divided
½ cup water
2 pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
Test Kitchen Techniques
Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
2½ teaspoons table salt, divided
¾ teaspoon pepper, divided
1 teaspoon vegetable oil
1 onion, chopped fine
8 cups low-sodium chicken broth
2½ cups (12½ ounces/354 grams) all-purpose flour
¼ teaspoon baking powder
3 large eggs, lightly beaten
1 cup half-and-half, divided
½ cup water
2 pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
Test Kitchen Techniques
Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
2½ teaspoons table salt, divided
¾ teaspoon pepper, divided
1 teaspoon vegetable oil
1 onion, chopped fine
8 cups low-sodium chicken broth
2½ cups (12½ ounces/354 grams) all-purpose flour
¼ teaspoon baking powder
3 large eggs, lightly beaten
1 cup half-and-half, divided
½ cup water
2 pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
Test Kitchen Techniques
Why This Recipe Works
Knoephla soup is a hearty Midwestern version of chicken and dumplings with a creamy base, tender potatoes, and chewy “knoephla.” To infuse our soup with flavor, we started by searing chicken thighs and simmering them in chicken broth to make a fortified base. We lightened up leaden dumplings with baking powder and instead of spooning them into the simmering soup like most recipes instruct, we used a piping bag and snipped the dumplings with kitchen shears. Half-and-half added richness to the dumplings and finished the soup for a creamy, satisfying dish.
Before You Begin
Let the batter chill for at least 30 minutes before forming the dumplings. Chicken and broth can be made through step 2 and refrigerated; reheat before proceeding with step 3.
Instructions
- Pat 4 bone-in chicken thighs, trimmed, dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Heat 1 teaspoon vegetable oil in Dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes; transfer chicken to plate. Remove and discard skin.
- Pour off all but 1 teaspoon fat and return pot to medium heat. Add 1 finely chopped onion and cook until just beginning to brown, 3 to 5 minutes. Add 8 cups low-sodium chicken broth, chicken, and 1¼ teaspoons salt and bring to boil. Reduce heat to medium-low, cover, and simmer until chicken is tender, about 30 minutes.
- Meanwhile, whisk 2½ cups (12½ ounces) all-purpose flour, ¼ teaspoon baking powder, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper together in large bowl. Whisk 3 large eggs, lightly beaten; ½ cup half-and-half; and ½ cup water into flour mixture until thick batter forms. Transfer batter to gallon-size zipper-lock bag and refrigerate until ready to use.
- Remove chicken from pot and set aside. Add 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces, to broth and simmer for 10 minutes. Cut ¼ inch off corner of batter bag. Pipe batter into simmering broth, snipping dumplings with moistened kitchen shears every ½ to ¾ inch as extruded. Simmer until dumplings float to surface, 10 to 15 minutes, stirring occasionally.
- Shred chicken meat into bite-size pieces and add to soup. Remove soup from heat and stir in remaining ½ cup half-and-half. Season with salt and pepper to taste. Serve.
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