Hearty Chicken Kreplach Soup

Today is a good day to dine!

Hearty Chicken Kreplach Soup

Today is a good day to dine!
Cook Time2 hrs
Total Time2 hrs
Course: Main Course
Cuisine: israeli
Servings: 5 serving


  • 3 egg
  • 3 tbsps corn oil veg or
  • 1 1/2 cups flour
  • 1 whole chicken
  • 5 carrot , peeled and chopped
  • 5 celery chopped stalks ,
  • handful parsley fresh
  • 1/2 tbsp peppercorns fresh
  • 1/2 tbsp cloves (optional)
  • 2 bay leaf
  • 1 bunch dill fresh
  • 1 onion , diced
  • salt and pepper and


  • Put the whole chicken in a large soup pot and cover with water, the chicken should be 2-3 inches under water. Lightly salt the water.
  • Bring to a boil and boil for 15 minutes.
  • Add carrots, celery, parsley, peppercorns, cloves and half the dill to the pot. Cover almost fully, leave space to vent steam.Reduce heat to medium high and simmer for 90 minutes
  • Heat oil in a large pan and sautee onions, set aside
  • After 90 minutes, use a pair of tongs to remove the chicken from the broth. Put it on a plate and set aside to cool. Remove the pot from the flame.
  • Taste the broth, and adjust seasoning as needed.
  • In a small mixing bowl whish together 3 eggs and 3 tbsp oil til frothy
  • Add flour to a medium mixing bowl, season liberally with salt, then create a well in the center and pour in the eggs.
  • Use a fork to mix together the eggs and flour, one the egg is soak up use your hands to kneed it all together into a dough. Set aside uncovered for 20 minutes.
  • Use a fork and your hands to pull apart and de-bone the chicken. Set aside the skin and 1 1/2 cups of chicken. Return the rest to the pot and turn to medium heat.
  • Add the 1 1/2 cups chicken and skin, 3 tbsp of chopped dill, salt and pepper and 3 tbsp of broth to a food processor. Pulse a couple times til combined and consistency looks like tuna salad.
  • On a well floured surface roll out the dough with a rolling pin. The dough should be about 1mm thick. Use a cookie cutter to cut out circles for the kreplach.
  • To make the dumplings, take a circle of dough, wet your index finger in a small bowl of water and run it along the rim of the circle. place 1 u2013 1/2 tsp of the chicken filling in the center.
  • Take 2 opposite sides of the circle and seal them together along 3/4 the length of the circle, bring back part up and pinch the three sides together in the center to form a T. Repeat til out of circles.
  • Add as many dumplings as you want right away back into the soup pot, make sure theyu2019re submerged. Cover and let simmer 4-5 more minutes.
  • Serve, garnished with fresh chopped dill.