Tuesday, January 29, 2013

Chicken With Knople (swiss dumplings)

Oh, yum!  I love this recipe. My grandparents were from Switzerland.  My grandmother Anne made these soft billowy dumplings that in turn my mother made for us.  It's an old family favorite and the best to have on cold wintry night. 

This is the best homemade Chicken Soup. 

In large sauce pan add 12 Cups of Water, 12 Chicken Bouillon Cubes, and 1lb of Chicken Breast (fresh or frozen).  Simmer for 45 minutes until chicken breasts are cooked.  Remove from pan and shred.

Knople (Swiss Dumplings)

1 1/2 Cups of Water
2 Eggs
1 1/2 Cups of Flour
1/2 tsp of Salt

Mix the water and eggs together til frothy.  Add the salt and stir.  Then then add the flour.  Mix well.  You want the consistency of pancake batter.  You made need to a bit more flour.  Let sit on the counter for 1 hour.  This is an important step if you want your Knople to soft pillows of love!~

After the chicken is removed and shredded.  Set aside.  Then add the batter to the simmering broth. 
Take 2 teaspoons and load  about 1/2 tsp of batter to one spoon and then slide it off with other spoon.  You can add more batter to your spoon if you want larger dumplings.

When the are Knople is done they will float to the top.  It will take about five minutes to make all the dumplings.  Then add the chicken back to the pot. 


This is a beautiful bowl full of love.  It reminds of my dear Grandma Anne.  How I wish I could share a bowl with her.  I know she is smiling in heaven to know how much I love her and this yummy soup.

To you Grandma Anne.  It heaven will share a bowl one day!  All my love.  Your Granddaughter,



  1. Yum, this looks delicious and so perfect for cold winter nights.

  2. Thanks, Barbara. You won't be disappointed.