Five Foot Foodie

taking control of the cookbook chaos

Easy Knoephla Soup

  • 1/2 C chopped onion
  • 1/2 C diced carrots
  • 1/2 C diced celery
  • 1/4 C butter
  • 2 quarts water
  • 2 Tbsp Better Than Bouillon chicken base
  • 1 lb Prairie Pantry frozen dumpling dough
  • 1 lb cubed potatoes
  • 1/2 C fat-free half and half
  • salt as pepper, if desired

Approximately one hour ahead of time, spread the dumplings out on a non-stick pan and allow them to thaw.

Saute the onion, carrots, and celery in the butter until tender.  Add the water, chicken base, and dumplings.  Bring to a rapid boil on high heat.  Add the cubed potatoes and simmer on medium heat, approximately 20-30 minutes, until potatoes are done.  Remove from heat and add the half and half.  Stir until well mixed.  Serve!

Makes approximately 10 1-cup servings…approximately 201 calories per serving.

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