Knoephla Soup Recipe with Chicken: 1 Hour 15 Min

Instructions:

1. Whisk the dry components. Combine the 3 cups of all purpose flour, 1 tsp salt, and 0.5 tsp baking powder in a large bowl. Note: This ensures the leavening is evenly distributed.
2. Hydrate the dough. Add the beaten egg and 0.75 cup chilled whole milk to the flour. Stir until a stiff dough forms, then knead for 2 minutes until the surface is smooth and elastic.
3. Rest the dough. Cover the dough with a damp cloth and let it sit for 20 minutes. Note: This allows the gluten to relax so the dumplings aren't tough.
4. Sauté the aromatics. Melt 2 tbsp butter in your Dutch oven over medium heat. Add the diced onion, sliced celery, and diced carrots. Cook for 8 minutes until the onions are translucent and fragrant.
5. Simmer the base. Pour in 4 cups of chicken broth and add the cubed Yukon Gold potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are just beginning to soften.
6. Shape the knoephla. Divide the dough into four pieces and roll each into a long rope, about 1/2 inch thick.
7. Cook the dumplings. Use kitchen shears to snip 1/2 inch pieces of dough directly into the simmering soup. Cook for 10 minutes until all dumplings float and are puffed.
8. Temper the dairy. In a separate small bowl, whisk 2 cups of half and half with one ladle of hot soup broth.
9. Finish the broth. Stir the tempered half and half into the pot along with 0.25 tsp ground nutmeg. Simmer for another 5 minutes until the liquid is thick and velvety.
10. Garnish and serve. Stir in 2 tbsp fresh chopped parsley and season with salt and cracked black pepper to taste.