Chicken kreplach soup is a traditional Jewish dish that is typically served during the Rosh Hashanah holiday. This hearty and flavorful kreplach soup recipe is made with chicken broth, dumplings, and vegetables.
Why You Will Love This Recipe
Chicken kreplach soup is a delicious and comforting dish that is perfect for a cold winter day. It's also a great way to use up leftover chicken as well!
- Hearty. This delicious soup is perfect for a cold winter day.
- Easy to make. And, there's many ways to customize it. and can be customized to your liking.
- Budget friendly. The ingredients are mostly pantry or freezer essentials, that are low cost.
- Traditional. This kreplach soup recipe is a traditional Jewish Rosh Hashanah and Passover holiday soup.
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Chicken Kreplach Soup Ingredients
The dumplings, or kreplach, are made with a simple dough of flour, eggs, and water. They're filled with a savory mixture of ground meat, onions, and spices and then simmered in the broth remaining from cooking the chicken.
For Kreplach Soup Broth
- Chicken quarter - One chicken leg quarter, or two chicken thighs with bone and skin.
- Onion - A whole medium onion, cut in half with husk on. Half will be used for broth, half in the chicken kreplach filling.
- Carrot - A small carrot, or half of a regular carrot, washed and trimmed.
- Garlic - One clove garlic for broth, one clove for chicken filling.
- Bay leaf
- Parsley
- Salt
- Black pepper
- Water
For Kreplach Dough
- Egg - Lightly beaten.
- Water
- Flour
- Olive oil
- Salt
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Chicken Kreplach Soup
Traditionally, you'll see triangular shaped kreplach dumplings, however, regionally you'll also find square kreplach, and those that have the ended pinched together similar to Chinese Won Ton soup.
However you fold or shape your kreplach dumplings, they are going to be a filling, delicious soup dumpling!
Cook The Chicken
- Drizzle a little olive oil in the bottom of a 3 quart sauce pan and brown the halved onion on medium high heat, until the cut side is golden brown.
- Add the trimmed carrot chunk, bay leaf, salt, pepper, and water to the 3 quart sauce pan.
- Bring pot to a boil, reduce heat and simmer on low for 45 minutes. Remove from heat and cool.
- Separate the broth, and discard vegetables. Remove chicken meat from bone, and discard skin.
- Mince the chicken meat, remaining half onion, and garlic. Add to a mixing bowl. Mix well and season with salt and pepper to taste.
Make The Kreplach Dumpling Dough
- Mix the egg with 1 tablespoon of oil and ¼ cup of water. Add in the flour slowly, and knead until you have a soft dough that's not sticky. Let the dough rest for 15 minutes, covered.
- Roll the dough out on a floured surface with a little flour to about a 11 x 9 inch rectangle.
- Cut the dough in 2" strips lengthwise, then again crosswise to form squares. Add a dollop of chicken filling in each square.
Make Kreplach Triangle Dumplings
- Fold the dough over the filling to form triangular pockets, and use the tines of a fork to crimp the edges.
Simmer In Broth For Chicken Kreplach Soup
- Bring the broth that you boiled the chicken in to a boil again. Add the crimped kreplach dumplings to the pot.
- Lower the heat to low and simmer until the kreplach float to the surface. Ladle broth and kreplach dumplings into bowls and serve with chopped fresh parsley.
Serving Suggestions
Serve this chicken dumpling soup during Rosh Hashana New Year's meals or any time you long for a hearty chicken soup. Kreplach soup is traditional for Jewish New Year, but it's also perfect on any chill day.
Add some of our Challah Rolls to make a complete meal. More recipes that go well with this chicken dumpling soup recipe are:
- Cast Iron Potato Kugel
- Chicken Salad without Celery
- Air Fryer Rotisserie Chicken
- Roasted Rainbow Carrots
- Longhorn's Rice Pilaf
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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Substitutions and Variations
There are many different ways to make chicken kreplach soup. Here are a few substitutions and variations that you can try when making this kreplach soup recipe:
- For the chicken: You can use any type of chicken, such as boneless, skinless chicken breasts, thighs, or drumsticks. You can also use leftover rotisserie chicken.
- For the vegetables: You can add any vegetables that you like to the soup. Popular choices include carrots, celery, onions, and potatoes.
- For the kreplach filling: You can also change the filling of the kreplach. Some popular choices include beef or turkey. You can also add chopped vegetables, such as onions, mushrooms, potatoes, or spinach for vegetarian kreplach.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this kreplach soup recipe.
Storage and Reheating
- Chicken kreplach soup can be stored in the refrigerator for up to 3 days.
- To reheat, simply warm the soup in a pot over medium heat until heated through.
- You can also freeze chicken kreplach soup for up to 2 months. To thaw, simply place the soup in the refrigerator overnight.
Tips for Success
- Homemade chicken broth is tastier for this soup, but you can use store bought.
- Be sure to crimp the kreplach dumpling edges well, so the dumplings don't open while simmering.
Frequently Asked Questions
They are very much the same flavor profiles and techniques. The only thing that separates them is the symbolism, origin of the dish, and the folding technique of the dumplings. Won ton soup tends to have triangles pinched together at the end, and kreplach tend to be flat triangles.
Yes, you can make this soup vegetarian or vegan by using vegetable broth and omitting the chicken. You can also fill the kreplach with vegetarian or vegan fillings.
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📖 Recipe
Chicken Kreplach Soup
Equipment
Ingredients
For Kreplach Soup Broth
- 1 Onion whole, cut in half
- 1 Chicken leg quarter or two chicken thighs with bone and skin.
- ½ Carrot washed and trimmed
- 1 Bay leaf
- 1 cloves Garlic one whole for broth
- 1 sprig Parsley sprig for broth
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 6 cup Water
Chicken Kreplach Filling
- cooked chicken removed from the broth
- 1 clove garlic one minced for filling
- salt to taste
- black pepper to tastes
For The Kreplach Dough
- 1 Egg lightly beaten
- ¼ cup Water
- 2 tablespoon Olive oil
- 1½ cup Flour
- ½ teaspoon Salt
- Parsley chopped, for garnish
Instructions
Make Kreplach Chicken Soup Broth
- Drizzle a little olive oil in the bottom of a 3 quart sauce pan and brown the halved onion on medium high heat, until the cut side is golden brown. Save the other half for the chicken filling.1 Onion
- Add the chicken, trimmed carrot chunk, bay leaf, parsley sprig, salt, pepper, garlic, and water to the 3 quart sauce pan.1 Chicken leg quarter, ½ Carrot, 1 Bay leaf, 1 cloves Garlic, 1 sprig Parsley, 1 teaspoon Salt, ½ teaspoon Black pepper, 6 cup Water
- Bring pot to a boil, reduce heat and simmer covered on low for 45 minutes. Remove from heat and cool.
- Separate the broth, and discard vegetables. Remove chicken meat from bone, and discard skin. Save broth for later.
Mix Chicken Kreplach Filling
- Mince the chicken meat, remaining half onion, and garlic. Add to a mixing bowl. Mix well and season with salt and pepper to taste.cooked chicken, 1 clove garlic, salt, black pepper
Make Kreplach Dough
- Mix the egg with 1 tablespoon of oil and ¼ cup of water. Add in the flour slowly, and knead until you have a soft dough that's not sticky. Let the dough rest for 15 minutes, covered.1 Egg, ¼ cup Water, 2 tablespoon Olive oil, ½ teaspoon Salt
- Roll the dough out on a floured surface with a little flour to about a 11 x 9 inch rectangle.
- Cut the dough in 2" strips lengthwise, then again crosswise to form squares. Add a dollop of chicken filling in each square.
- Fold the dough over the filling to form triangular pockets, and use the tines of a fork to crimp the edges.
- Bring the broth that you boiled the chicken in to a boil again. Add the crimped kreplach dumplings to the pot.
- Lower the heat to low and simmer until the kreplach float to the surface, about 5 minutes. Ladle broth and kreplach dumplings into bowls and serve with chopped fresh parsley.Parsley
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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