Chicken Knoephla Soup

Comfort food at its best! This soup will warm and fill you up. Gluten, dairy and egg free. I have tried many times to make a knoephla gluten, dairy and egg free. Taking all three ingredients out of a traditional knoephla recipe is harder than it sounds. After a few attempts I am finally pleased to share this recipe!

Knoephla Ingredients

2 tbps Bob's Red Mill's Egg Replacer

2 cup Bob's Red Mill's Gluten Free 1 to 1 Baking Flour

1 cup unsweetened almond milk (do not use the vanilla flavored kind)

2 tbsp water

1 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder


Soup Base Ingredients

2 cups diced cooked chicken

5 1/2 cups water

3/4 cup unsweetened almond milk (do not use the vanilla flavored kind)

4 tbsp vegan or dairy free butter

10 tsp Orrington Farms chicken broth and seasoning base

1 tbsp dried parsley flakes

1/4 tsp ground sage

1/4 tsp garlic powder

1 tsp dried thyme

1/4 tsp black pepper

1 tsp celery salt

1 tsp garlic oil

1 cup shredded carrots

5 green onion stalks

1/2 cup chopped celery

(to make a thicker broth dissolve 1/4 cup corn starch in 2-3 tbsp of water and add to broth)


Directions

Knoephlas

1) In a large pot fill 3/4th of the way with water and turn on medium-high to create a boil.

2) In a large mixing bowl mix 2 tbps Bob's Red Mill's Egg Replacer in 4 tbsp of water until fully mixed.

3) Add baking flour, milk, water, pepper, salt and garlic powder. Mix well and set aside.

Broth Base

4) Dice up celery and green onions (use green parts only for sensitive stomachs). Dice up shredded carrots as well for smaller pieces.

5) In a separate large pot add the water, almond milk, vegan based butter, chicken broth and seasoning base, parsley flakes, sage, garlic powder, thyme, black pepper, celery salt, garlic oil, carrots, green onions, celery and cooked chicken.

6) Bring the broth base pot to a boil. Boil for 10 minutes and than turn on medium-low.

Knoephlas

7) By now your first large pot of water should be at a good boil. Using a 1/2 tbsp scoop out knoephla dough and place in boiling water. Use oil to coat your 1/2 tbps so the dough doesn't stick to the spoon.

8) Start with half the dough mixture in the boiling water or it will get too crowded and knoephlas will not cook evenly. Cook for 3-5 minutes.

9) Using a spoon with holes in it scoop out knoephlas that have floated to the top. Set cooked knoephlas aside in a bowl or on a plate.

10) Once the first half of knoephlas are all cooked you can do your second half of dough.

11) Once all the knoephlas are cooked slowly add them in the soup pot.

12) Cover and simmer for 15 minutes. Take off heat, remove cover, stir and let sit for additional 15 minutes.

13) Stir before serving.

14) Enjoy!


Tips: If you are vegan or vegetarian skip the cooked chicken. Orrington Farms also has vegan broth base and seasoning flavors that are delicious!




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