North Dakota’s Date of Statehood – November 2nd, 1889
Do you need a hug? Then North Dakota has you covered. This traditional chicken and dumpling soup is like a warm blanket and a kiss on the forehead. It is rich and creamy, with dense, chewy dumplings that your grandmother used to make. Balance that out with a fresh salad and you’ve got a meal that would make anyone smile. Thank, North Dakota! I think we all needed that.
Tips and Tricks
- The original recipe calls for the dumplings to be cut directly into the soup. But my dough was too loose for that, so I cut them on a cutting board and dusted them liberally with flour. This kept the dumplings separated AND added extra thickener to the soup.
- After peeling and cutting potatoes for soup (or any application) store them in some cold water until you are ready to use them, so they don’t turn brown.
- Remember that the dumpling dough contains baking powder, so the dough will puff up as they cook.
North Dakota Knoephla Soup
Serves 6-8
Soup
- 1 32oz. Carton of Chicken Broth
- 1/2 Small White Onion, peeled and diced
- 2 Large Carrots, peeled and diced
- 1/2 tsp Celery Seed
- 1 Bay Leaf
- 1 Large Russet Potato, peeled and diced
- 4 Cups of Water
- Meat from 1 Rotisserie Chicken, chopped
- 1/2 tsp Freshly Ground Black Pepper
- 2 Cups Heavy Whipping Cream
- 1 tsp Dried Parsley
- 1Tbs Butter
Knoephla Dough
- 2 Cups of All-Purpose Flour
- 1 Egg, lightly beaten
- 1/2 Cup Milk
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
Step 1: Place large stock pot on the stove and add the diced onions, carrots, celery seeds, bay leaf, and chicken broth. Set the heat to high and bring to a boil.
Step 2: While the pot is heating, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and beat egg to the dry ingredients and mix until a slightly sticky dough is formed. Add more flour if the dough is too loose or more milk if the dough is shaggy. Lightly knead this until the dough comes together.
Step 3: By this time, the chicken broth should be boiling and the carrots and onions should be soft. Reduce the heat to medium and add the 4 cups of water and diced potatoes to the pot. Bring this back to a boil.
Step 4: While the soup is heating back up, flour your hands and your work surface. Take 1/4 of the dough and roll it out into a thin log. Then, using scissors and a knife, cut small dumplings out of the dough. These should be about the size of gnocchi. Make sure that the dumplings aren’t touching each other (they will stick together.) Once that batch of dumplings has been made, sprinkle lots of flour over them so they don’t clump together. Reap this step with the rest of the dough until you have made all the knoephla.
Step 5: Add the dumplings to the boiling liquid a handful at a time, trying to keep them apart as much as possible.
Step 6: Once all of the knoephla have been added to the soup, sook for 10 minutes, or until the potatoes are tender.
Step 7: Reduce the heat to low and add the chopped chicken, black pepper, dried parsley, 1 Tbs of butter, and cream. Remove and discard the bay leaf.
Step 8: Stir the soup, cover, and let simmer on low for 30 minutes.
Step 9: Serve hot. Enjoy!
Strawberry-Spinach Salad
Serves 4
Salad
- 1 Package of Fresh Baby Spinach
- 1 Tsp Sesame Seeds
- 2 Cups Fresh Strawberries, leaves removed and sliced
Dressing
- 1/4 Cup Olive Oil
- 2 Tbs Red Wine Vinegar
- 1 Tbs Sugar
- 1/2 tsp Dried Dill
- 1/8 tsp Salt
- 1/8 tsp Onion Powder
- 1/8 tsp Garlic Powder
- 1/8 tsp Mustard Powder
- 1/8 Tsp Freshly Ground Black Pepper
Step 1: In a small bowl, whisk together the dressing ingredients (olive oil, red wine vinegar, sugar, dried dill, salt, onion powder, garlic powder, mustard powder, and black pepper.) Cover and set aside in the refrigerator to chill.
Step 2: Divide the spinach and strawberries between the serving bowls. Sprinkle the sesame seeds over the salads.
Step 3: Serve cold with the dressing on the side.
Fun Facts about North Dakota: 1. North Dakota is the No. 1 producer of honey in the nation. 2. 39.1 million acres — nearly 90% of North Dakota’s land area — is in farms and ranches. 3. The geographical center of North America is marked in Rugby, North Dakota. 4. North Dakota is home to more wildlife refuges (63) than any other state. Wildlife viewing and birding opportunities are abundant. 5. Explorers William Clark and Meriwether Lewis and the Corps of Discovery spent more time in what is now North Dakota than any other place on their journey. 6. The world’s largest hamburger was eaten in Rutland, North Dakota, in 1982. It weighed 3,591 pounds and more than 8,000 people were invited to the meal. 7. Most of the pasta in America is made from North Dakota durum wheat. Grand Forks holds a huge pasta party each year in honor of the crop. 8. North Dakota is the least-visited state in America.
Edible U.S. 