Creamy German Knoephla Soup (Lactose Free!)
Hello everyone and welcome back to another delicious lactose free recipe. This week’s recipe delves into my German heritage again with a delicious winter warmer. Now it is finally starting to get cooler there is no better time for a big bowl of Knoephla soup. This is a delicious German soup that has it all; vegetables, cream, herbs, chicken, lots of potatoes and delicious dumplings.     The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.  
Servings: 8 yield(s)
Prep Time: 30 mins
Cook Time: 120 mins
Total Time: 150 mins
Ingredients
    Soup
  • 3 tbsp Margarine (Lactose free) (Brand used - Nuttelex Original)
  • 500 g Chicken thighs (or breast )
  • 2 Large carrots (chopped )
  • 2 Celery stalks (chopped )
  • 1 Large white onion (chopped )
  • 2 Garlic cloves (minced )
  • 1/2 tsp Ground nutmeg
  • 10 cup Chicken stock
  • 1/2 tsp Dried thyme
  • 4 Springs parsley
  • 2 Spring dill
  • 2 Bay leaves
  • 700 g Potatoes (peeled and chopped )
  • 3/4 cup Cream (lactose free) (Brand Used - Pauls Zymil )
  • Salt & pepper
    • Dumplings
  • 3 & 1/4 cup Plain flour (plus extra for dusting )
  • 1 & 1/2 tsp Baking powder
  • 1 & 1/4 tsp Salt
  • 1/8 tsp Ground nutmeg
  • 1 Large egg
  • 1 cup Water
Instructions
  1. Dice the chicken and prepare the vegetables.
  2. Melt the margarine in a large saucepan.
  3. Add the chicken to the saucepan and cook until browned.
  4. Remove the chicken from the saucepan.
  5. Add the celery, carrots and onion.
  6. Cook until the vegetables are softened.
  7. Add the garlic, chicken and nutmeg. Stir and cook for several minutes.
  8. Add in the herbs, potatoes, bay leaves and stock.
  9. Bring to a boil. Then turn down to a simmer. Cover and cook for 40 to 60 minutes.
  10. Time to start the dumplings.
  11. In a medium bowl add the flour, baking powder, salt and nutmeg. Stir to combine. Add in the water and egg.
  12. Mix until it forms a rough dough.
  13. Tip out onto a lightly floured work surface and knead until lovely and smooth.
  14. There are several ways to form the dumplings.
  15. 1) roll into a log and cut into small pieces (keep in mind the dumplings will double in size when cooking )
  16. 2) roll into a sheet and use a small cookie cutter to cut out small circles.
  17. I ended up using the end of a cannelloni tube.
  18. Place the cut out dumplings onto a tray. Roll the dough back up and repeat the process until you have used up all the dough.
  19. When the soup has about 15 minutes left on the cook time it is time to add the dumplings.
  20. Gently place the dumplings into the soup. At first they will sink. They will then puff up and rise to the surface.
  21. Add in the cream and season with salt and pepper to your liking. Remove the bay leaves.
  22. Congratulations you have now made German Knoephla soup!
  23. Serve, devour and enjoy.