When the weather turns chilly, there’s nothing more comforting than a bowl of homemade chicken soup. But when you add tender, savory kreplach to the mix, you’re elevating this classic dish to a whole new level.
Chicken kreplach soup, with its roots in Jewish culinary tradition, is a hearty and satisfying meal that’s perfect for any occasion. Imagine biting into soft, doughy dumplings filled with seasoned chicken, all swimming in a rich, golden broth.
Whether you’re looking to warm up on a cold day or serve a special meal to loved ones, this soup is a delicious way to bring a taste of tradition to your table.
How To Make Chicken Kreplach Soup?
Recipe Time
Preparation Time: 45 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Course: Main Course / Soup
Cuisine: Jewish
Serves: 6
Equipment Needed
- Large soup pot
- Mixing bowls
- Rolling pin
- Knife
- Cutting board
- Slotted spoon
- Ladle
Ingredients
For The Soup
- 1 whole chicken (about 4 pounds), cut into pieces
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 large onion, peeled and quartered
- 3 garlic cloves, peeled and smashed
- 1 parsnip, peeled and sliced
- 1 bunch fresh dill
- Salt and pepper to taste
- 8 cups of water
For The Kreplach (Dumplings)
- 2 cups all-purpose flourhttps://www.thespruceeats.com/what-is-all-purpose-flour-5201016
- 2 large eggs
- 1/4 cup water (more if needed)
- 1/2 teaspoon salt
- 1 cup cooked chicken, finely chopped (use from the soup)
- 1 small onion, finely chopped
- 1 tablespoon schmaltz (chicken fat) or oil
- Salt and pepper to taste
Instructions
Preparing The Soup
1. Start With The Broth
I begin by placing the chicken pieces in a large soup pot and covering them with 8 cups of water. I bring the water to a boil, then reduce the heat and simmer gently, skimming off any foam that rises to the surface.
2. Add Vegetables And Seasoning
After skimming, I add the carrots, celery, onion, garlic, parsnip, and dill to the pot. I season the broth with salt and pepper, then cover and let it simmer for about 1.5 hours, until the chicken is fully cooked and the vegetables are tender.
3. Strain The Broth
Once the chicken is cooked, I remove the chicken pieces and vegetables from the pot with a slotted spoon. I strain the broth through a fine sieve to ensure it’s clear, then set it aside. I discard the dill and save the chicken for the kreplach filling.
Making The Kreplach (Dumplings)
1. Prepare The Dough
In a mixing bowl, I combine the flour and salt. I create a well in the center and add the eggs and water. I mix until a dough forms, adding more water if necessary. I knead the dough on a lightly floured surface until it’s smooth, then cover it with a towel and let it rest for 30 minutes.
2. Make The Filling
While the dough rests, I prepare the filling. I finely chop the cooked chicken and onion, then sauté the onion in schmaltz until it’s golden. I mix the sautéed onion with the chopped chicken, seasoning it with salt and pepper to taste.
3. Assemble The Kreplach
After resting, I roll out the dough on a floured surface until it’s thin. I cut the dough into 3-inch squares, place a teaspoon of filling in the center of each square, and fold the dough over to form triangles, sealing the edges tightly.
Cooking The Kreplach And Serving The Soup
1. Cook The Kreplach
I bring the strained broth back to a simmer. I gently drop the kreplach into the simmering broth, cooking them for about 10 minutes, until they float to the surface.
2. Serve And Enjoy
I ladle the hot broth into bowls, adding a few kreplach to each. I garnish with fresh dill and enjoy this comforting, flavorful soup.
Nutrition Facts Of Chicken Kreplach Soup
- Calories: 350
- Protein: 25 g
- Carbohydrates: 25 g
- Fat: 15 g
- Fiber: 3 g
- Sodium: 600 mg
Chicken Kreplach Soup
Tips And Variations Of Chicken Kreplach Soup
1. Substitute The Filling
If I want to mix things up, I sometimes use ground beef or even a vegetarian filling like sautéed mushrooms and onions.
2. Freeze The Kreplach
Kreplach freezes well, so I often make a double batch and freeze half for a quick meal later. Just freeze them on a baking sheet before transferring to a bag.
3. Use Homemade Schmaltz
If possible, I make my own schmaltz from the chicken fat skimmed off the broth. It adds a rich, authentic flavor to the filling.
Special Note
Kreplach can be made in advance and frozen, making this soup an excellent choice for busy weeknights or for when you need a comforting meal in a pinch.
Conclusion
Chicken Kreplach Soup is more than just a comforting dish—it’s a bowl of tradition, warmth, and rich flavors. Whether you’re enjoying it as part of a festive meal or savoring it on a chilly evening, this soup offers a taste of home that’s both hearty and satisfying.
The tender chicken-filled dumplings combined with the savory broth create a perfect balance of texture and taste that’s sure to become a family favorite.
As you take that final spoonful, you’ll not only feel nourished but also connected to a timeless culinary tradition that transcends generations.
Chicken Kreplach Soup
Equipment
- Large soup pot
- Mixing bowls
- Rolling Pin
- Knife
- Cutting board
- Slotted spoon
- Ladle
Ingredients Â
- 1 whole chicken about 4 pounds, cut into pieces
- 2 large carrots peeled and sliced
- 2 celery stalks sliced
- 1 large onion peeled and quartered
- 3 garlic cloves peeled and smashed
- 1 parsnip peeled and sliced
- 1 bunch fresh dill
- Salt and pepper to taste
- 8 cups of water
- 2 cups all-purpose flourhttps://www.thespruceeats.com/what-is-all-purpose-flour-5201016
- 2 large eggs
- 1/4 cup water more if needed
- 1/2 teaspoon salt
- 1 cup cooked chicken finely chopped (use from the soup)
- 1 small onion finely chopped
- 1 tablespoon schmaltz chicken fat or oil
- Salt and pepper to taste
InstructionsÂ
Start With The Broth
- I begin by placing the chicken pieces in a large soup pot and covering them with 8 cups of water. I bring the water to a boil, then reduce the heat and simmer gently, skimming off any foam that rises to the surface.
Add Vegetables And Seasoning
- After skimming, I add the carrots, celery, onion, garlic, parsnip, and dill to the pot. I season the broth with salt and pepper, then cover and let it simmer for about 1.5 hours, until the chicken is fully cooked and the vegetables are tender.
Strain The Broth
- Once the chicken is cooked, I remove the chicken pieces and vegetables from the pot with a slotted spoon. I strain the broth through a fine sieve to ensure it’s clear, then set it aside. I discard the dill and save the chicken for the kreplach filling.
Making The Kreplach (Dumplings)
Prepare The Dough
- In a mixing bowl, I combine the flour and salt. I create a well in the center and add the eggs and water. I mix until a dough forms, adding more water if necessary. I knead the dough on a lightly floured surface until it’s smooth, then cover it with a towel and let it rest for 30 minutes.
Make The Filling
- While the dough rests, I prepare the filling. I finely chop the cooked chicken and onion, then sauté the onion in schmaltz until it’s golden. I mix the sautéed onion with the chopped chicken, seasoning it with salt and pepper to taste.
Assemble The Kreplach
- After resting, I roll out the dough on a floured surface until it’s thin. I cut the dough into 3-inch squares, place a teaspoon of filling in the center of each square, and fold the dough over to form triangles, sealing the edges tightly.
Cooking The Kreplach And Serving The Soup
Cook The Kreplach
- I bring the strained broth back to a simmer. I gently drop the kreplach into the simmering broth, cooking them for about 10 minutes, until they float to the surface.
Serve And Enjoy
- I ladle the hot broth into bowls, adding a few kreplach to each. I garnish with fresh dill and enjoy this comforting, flavorful soup.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.