Knoephla Soup–Instant Pot or slow cooker homemade dumpling soup with potatoes, chicken and carrots.
Knoephla Soup
Knoephla Soup is a creamy soup with German-Russian origins, particularly popular in North Dakota and surrounding areas. It’s made with knoephla, which are small, soft homemade dumplings. My version is made in your Instant Pot or slow cooker. Traditionally the soup doesn’t include chicken but I added in some rotisserie chicken to make the meal a little more hearty. The homemade dumplings are super easy and fun to make.
Ingredients/Substitution Ideas
- Butter–or oil
- Celery
- Carrot
- Garlic powder
- Onion powder
- Italian seasoning
- Kosher salt
- Black pepper
- Chicken broth
- Red potatoes
- Rotisserie chicken–or cooked chopped chicken
- Heavy cream–or evaporated milk
- Flour
- Salt
- Egg
- Milk
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the celery and carrot. Saute for 3 minutes. Stir in the garlic powder, onion powder, Italian seasoning, kosher salt and pepper.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in potatoes and chicken.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a bowl stir together the dumpling ingredients. Pat the dough onto a floured counter and slice into 1 inch pieces (I used a pizza cutter). Drop the dumplings into the Instant Pot. Turn to saute setting and let cook for 5 minutes.
Temper the cream by stirring a ½ cup of the hot soup into the cream. Then stir the cream into the soup.
Ladle into bowls and serve.
Notes/Tips
- Serve with a green salad…try a spinach salad with poppyseed dressing.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with red potatoes are Instant Pot Cajun Sausage, Potatoes and Green Beans and Backcountry Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Knoephla Soup
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Instant Pot or slow cooker homemade dumpling soup with potatoes, chicken and carrots.
Ingredients
- 2 Tbsp butter
- 2 ribs of celery, chopped
- 2 medium carrot, peeled and chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 4 cups chicken broth
- 3 medium red potatoes, cubed
- 2 cups chopped cooked rotisserie chicken
- 1/2 cup heavy cream
Dumpling ingredients:
- 1 1/4 cup flour
- 1/2 tsp salt
- 1 egg
- 1/4 cup milk
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the celery and carrot. Saute for 3 minutes. Stir in the garlic powder, onion powder, Italian seasoning, kosher salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in potatoes and chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a bowl stir together the dumpling ingredients. Pat the dough onto a floured counter and slice into 1 inch pieces (I used a pizza cutter). Drop the dumplings into the Instant Pot. Turn to saute setting and let cook for 5 minutes.
- Temper the cream by stirring a ½ cup of the hot soup into the cream. Then stir the cream into the soup.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the celery and carrot. Saute for 3 minutes. Stir in the garlic powder, onion powder, Italian seasoning, kosher salt and pepper. Transfer to the slow cooker
- Add in broth, potatoes and chicken.
- Cover and cook on low for 2 hours.
- In a bowl stir together the dumpling ingredients. Pat the dough onto a floured counter and slice into 1 inch pieces (I used a pizza cutter). Drop the dumplings into the slow cooker. Cover and cook on high for 1 more hour.
- Temper the cream by stirring a ½ cup of the hot soup into the cream. Then stir the cream into the soup.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More Instant Pot recipes with dumplings…
Instant Pot Turkey and Dumplings
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Instant Pot Tim McGraw’s Chicken and Dumplings
Instant Pot Tim McGraw’s Chicken and Dumplings–Tim McGraw made his grandmother’s chicken and dumplings for Faith Hill when they were dating and they won her heart. This is my Instant Pot and slow cooker version of Tim’s recipe. Pin this recipe for later! Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Crack Chicken and Dumplings
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An easy, homemade Instant Pot or Crockpot version of Dolly’s thick and creamy chicken soup with perfectly cooked, light and airy dumplings.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Knoephla has been on my radar for several years, but I never got around to trying it (unsure about negative reactions from certain family members), then I saw this recipe…a plus was that there was a little meat in it)….so I tried it and it was a winner! Im a lover of dumplings in any form, whether rolled or drop; these were easy and “made” the soup, along with the creamy texture. A perfect recipe for our small family because it doesn’t make more than we can eat. So glad I tried it….will make again!
That makes me so happy! Dumpling lovers unite 😄 I’m glad this one was a winner for your family.