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Chicken Soup with Kreplach


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Chicken Soup with Kreplach


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Chicken Soup with Kreplach


  • Ready Time : 0 min




    • 1 3 to 5 pound chicken, quartered
    • 12 cups water
    • 3 carrots, sliced
    • 1 stalk celery
    • 1 ti 2 parsnips
    • 1 onion
    • 1 tablespoon salt
    • 1/4 teaspoon pepper
    • 1 clove garlic, peeled
    • several sprigs fresh dill
    • several sprigs parsley
    • 1 tablespoon Hawaij (optional)


    • 1 3/4 cups flour
    • 2 eggs
    • 1/2 teaspoon salt
    • 3 tablespoons oil
    • 1 cup ground beef
    • 1 small onion, grated
    • 1 teaspoon salt


    For the Soup

    Clean chicken.  Fill an 8-quart pot with the 12 cups of water.  Bring to a boil. Place chicken and vegetables in pot.  Add salt and pepper. Add garlic and herbs and Hawaij if using.

    Simmer covered for about 2-4 hours.  Remove garlic. Allow to cool and put in fridge overnight.  The next day skim off the layer of fat and remove vegetables and chicken.  Take the chicken off the bones and put in soup if desired with sliced carrots or strain soup and use broth as is.  Reheat and serve with kreplach.

    For the Kreplach

    Dough -

    You can use store bought wonton wrappers, but if you have the time, making your own is worth it.

    In a large bowl combine flour, eggs, salt and oil.  Wrap in a damp cloth and let sit for one hour.  Knead and roll out the dough very thin on floured board.  Cut into 3-inch squares.

    Filling -

    In a large frying pan, saute onion and beef and add salt to taste.  Allow to cool.

    Assembly -

    Place a teaspoon of filling carefully into center.  Fold one side over the other into a triangle, moisten edges with a bit of water and seal with fingers while pressing out any air.

    Now you can boil the kreplach for 20 minutes or until they float or you can saute them in hot oil.

    Set aside until ready to serve in soup.

    Adapted from Spice and Spirit.


    About Joy of Kosher


    JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




    10 Responses to Chicken Soup with Kreplach

    1. these kreplach sound just like the ones my bubby used to make! except i think she used chicken

    2. avatar says: donna30

      if i want to make kreplach and not use them immediately, but freeze them, do i still boil them for 20 minutes, or for less time?

      • No, freeze them before boiling them and then throw the frozen ones in to boil without defrosting.

    3. Does it make a difference if I use whole wheat flour?

    4. avatar says: mink

      It’s been so long since I’ve made my own pasta – Can I “knead” the dough in a processor? How much kneading either way?

    5. I want to make non meat kreplach, I imagin most vegetables would let off too much moisture inside the dough. Would mashed potato be an option and if so what could make it special.
      your suggestions very welcome.

      • avatar says: Michaela

        Many possibilities to fill kreplach:Spinach leaves(with garlic),champignons(hacked to small pieces),broccoli,seasoned and mashed chickenpeas (like hummus) etc.

    6. I just made these with whole wheat flour and they came out great!

    7. avatar says: Lurl

      I make mine using beef chuck roast or London broil and shred the meat. Add garlic, ginger, allspice and seal. Then add to rich broth for cooking…20
      min’s and then into the place. My kids also like home made noodles with this in chicken soup.

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