Directions

1. In a bowl, mix flour and salt; gradually add water and knead to form a soft dough.
2. Roll out dough and cut into small bite-sized pieces (knoephla).
3. In a large pot, melt butter and saute onions until translucent.
4. Add chicken broth and bring to a boil.
5. Add potatoes and simmer until almost tender.
6. Add knoephla dumplings carefully into the simmering broth.
7. Cook dumplings for about 10 minutes or until they float and are tender.
8. Stir in cooked chicken and heavy cream; heat through without boiling.
9. Season with salt and pepper.
10. Garnish with fresh parsley before serving.