Hearty Chicken Kreplach Soup
It's only fair to share...
Today is a good day to dine!
Hearty Chicken Kreplach Soup
Today is a good day to dine!
Servings: 5 serving
Ingredients
- 3 eggs
- 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 leaves
- 1 bunch dill fresh
- 1 onion , diced
- salt pepper and
Instructions
- 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.
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