Knoephla (German Dumpling Soup)

Dumplings Ingredients

3/4 cup AP flour1 large egg3 tbsp milk2 tsp parsley (chopped)1 tsp dill (chopped)1/2 tsp ground black pepper1/4 tsp salt

Soup

8 tbsp butter (divided)1/2 cup AP flour3 cloves garlic (minced)1 large onion (finely diced)1 cup carrots (diced)1 cup celery (diced)2 cup potatoes (diced)1/2 cup chicken ham or 1 cup chicken breast (diced)4 cups chicken stock2 cups milk1 cup water1&1/4 tsp salt (to taste)1/4 tsp ground black pepper

Steps

Combine ingredients for the dumplings in the bowl of your stand mixer.With a hook attachment, kneed until elastic dough forms (or you can knead by hand)Cover dough & let it rest while you make the soup.In a large pot, melt 6 tbsp of butter over medium high heat, add flour & cook for 2 mins until it turns a light golden brown (stirring frequently with a wooden spoon) then transfer roux into a bowl & set aside.Into the same pot, add remaining butter, when melted, add garlic & onion.Cook, stirring frequently, add chicken plus 1/4 tsp salt, cook for 5 mins, remove & set aside.Into the same pot, add vegetables, cook for 2 mins, add chicken stock, water & remaining salt.Bring to a boil, reduce heat to medium & simmer for 15 mins until potatoes are half cooked.Meanwhile, divide dumpling dough into 2 equal parts, roll each one into a long log (abt 1 cm in diameter & cut into small pieces)Once vegetables are tender, add roux, chicken, dumplings & milk.Cook for 15 mins or until dumplings float on top & are fully cooked.Taste to adjust seasoning, ladle soup into serving bowls, garnish with chopped parsley & more ground black pepper (optional), serve immediately.