30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
North Dakota Knoephla Soup
A refined take on the classic soup, utilizing high-quality ingredients and precise techniques for a truly exceptional dining experience.
Total Time
150
Yield
6
Calories
500 cal
Difficulty
Hard
Cuisine
American
(0 reviews)
What You'll Need
Equipment:
Large pot, Heavy-bottomed pot, Cutting board, Knife, Mixing bowl •
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Instructions
Poach Chicken in Homemade chicken stock for 60-75 minutes, until tender. Reserve stock.
Remove chicken and let cool. Shred the chicken and discard the skin and bones.
In a heavy-bottomed pot, sweat Onion, Carrots, Celery, and Parsnip over medium heat until softened, about 8-10 minutes. Add Garlic and cook for 1 minute more.
Add reserved Chicken stock, Bay leaf, Salt, Pepper, and Thyme to the pot. Bring to a simmer.
Prepare the Knoephla Dough: In a bowl, combine 00 flour, Egg yolks, Milk, Salt, and Nutmeg. Mix until a shaggy dough forms. Knead lightly for 5-7 minutes until smooth and elastic.
Using a knife or bench scraper, cut small, irregular pieces of dough (knoephla) and drop them into the simmering broth.
Cook the knoephla for 10-15 minutes, or until they are tender and have puffed up.
Return the shredded Chicken to the pot. Gently stir in Crème fraîche and heat through. Do not boil.
Remove Bay leaf before serving. Finish with a drizzle of Truffle oil and garnish with Chives.
