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.