Chicken Kreplach Soup

serving bowl of chicken kreplach dumpling soup garnished with fresh chopped parsley.

5 from 2 votes

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.

Prep Time15

Cook Time50

dough resting15

Total Time1 20

Course: Soups & Stews

Cuisine: European, Jewish

Servings:

Calories: 249kcal

Author: Kelly Bloom

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

US Customary - Metric

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