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'll Love This Chicken Kreplach Recipe
Chicken kreplach soup is the kind of cozy, old-fashioned comfort food that warms you from the inside out. Tender chicken, rich broth, and soft, filled kreplach come together to create a soup that feels both hearty and soothing, perfect for chilly winter days or when you're craving something nourishing.
It's also a smart, flavorful way to use up leftover rotisserie chicken, turning simple ingredients into a deeply satisfying meal that's been loved for generations.
- Warm and comforting: Tender chicken and soft kreplach in a rich broth make this soup the ultimate cozy meal.
- Perfect for leftovers: Use up leftover chicken and transform it into a flavorful, hearty dish.
- Family favorite: Generations have loved this classic, making it a go-to for weeknight dinners or special occasions.
Ingredients Overview
This chicken kreplach soup combines tender chicken simmered with onion, carrot, garlic, bay leaf, and parsley to create a rich, flavorful broth. The dumplings, or kreplach, are made from a simple dough of flour, eggs, water, olive oil, and salt, and filled with a savory mixture of minced meat, onions, and spices.
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 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 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
- 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 or a toasted egg bagel to make a complete meal.
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 or holiday turkey.
- 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.
Tips for Success
- Homemade chicken broth (or turkey 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.
Storage Options
- 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.
Related Recipes
- Homemade Everything Bagels
- Cider Braised Beef Brisket with Fennel
- Challah With Raisins
- Cinnamon Rugelach
- Potato Latkes
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.
Jewish Holiday Recipes
Get The Recipe!
Chicken Kreplach Soup
Equipment
- 3 quart dutch oven
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
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