Kreplach Soup
Delicate wonton-like dumplings filled with seasoned ground chicken, swimming in a golden, soul-warming chicken soup. This Ashkenazi Jewish classic is pure comfort, with tender pasta dough giving way to a savory, slightly peppery filling. Served hot, it's the kind of soup that heals everything.
For 6 servings
- simmer · ~60 min
Start the chicken broth.
1.Place chicken breast, carrot, celery, halved onion, and smashed garlic in a large pot.2.Add 8 cups of water and the bay leaves. Bring to a boil over high heat.3.Skim off any foam that rises to the surface with a skimmer.4.Reduce heat to low, add a pinch of salt and pepper, and simmer gently for 1 hour, uncovered.TIPA clear broth is key — don't let it boil hard after skimming, just a gentle shimmer. - knead · ~30 min
Make the kreplach dough.
1.In a medium bowl, mix 2 cups flour with a pinch of salt.2.Make a well in the center and add the 2 eggs and 2 tablespoons of water.3.Mix with a fork, then knead by hand on a floured surface for 5 minutes until smooth and elastic.4.Wrap the dough in plastic and rest for 30 minutes at room temperature.TIPThe dough should not be sticky. If it is, knead in a little more flour, a teaspoon at a time. - saute · ~10 min
Prepare the chicken filling.
1.Heat 1 teaspoon oil in a small pan over medium heat.2.Add the grated onion and minced garlic, sauté until softened and translucent, about 3 minutes.3.Remove from heat and let cool completely.4.In a bowl, combine the ground chicken, cooled onion mixture, a pinch of pepper, and a pinch of salt. Mix well.TIPMake sure the onion mixture is fully cooled before mixing with the raw chicken to keep the filling fresh. - assemble · ~20 min
Shape the kreplach.
1.Divide the rested dough into 2 halves. Roll out one half on a floured surface as thin as possible.2.Cut the dough into 3-inch squares using a sharp knife or pastry cutter.3.Place 1 teaspoon of filling in the center of each square.4.Fold the square into a triangle, pressing edges firmly to seal. Press out any air pockets.5.Repeat with remaining dough and filling. - boil · ~12 min
Cook the kreplach.
1.Bring a large pot of salted water to a rolling boil.2.Carefully drop in the kreplach in batches, not crowding the pot.3.Boil for 10-12 minutes until the dough is tender and the filling is cooked through.4.Remove with a slotted spoon and set aside. - prep · ~10 min
Strain and shred the broth chicken.
1.Remove the cooked chicken breast from the broth and let it cool slightly.2.Strip off the meat, discard skin and bones, and shred the meat with two forks.3.Strain the broth through a fine-mesh sieve into a clean pot. Discard the cooked vegetables. - assemble · ~4 min
Assemble the soup.
1.Return the clear broth to a simmer.2.Add the cooked kreplach and the shredded chicken to the broth.3.Warm through for 3-4 minutes. Adjust seasoning if needed with another pinch of salt and pepper. - serve
Ladle into bowls and garnish with fresh dill.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for the full 30 minutes; it relaxes the gluten and makes rolling much easier.
- 2Roll the dough as thin as possible — almost translucent — for the most delicate kreplach texture.
- 3Press out all air pockets when sealing the triangles to prevent kreplach from bursting during boiling.
- 4Cool the sautéed onion-garlic mixture completely before mixing with raw chicken to keep the filling safe and cohesive.
- 5Boil kreplach in batches; overcrowding lowers the water temperature and can make them stick together.
- 6Skim the broth foam diligently in the first 10 minutes for a crystal-clear, golden soup.
Adapt it for your goals.
Vegetarian
Swap the ground chicken for finely chopped mushrooms and sautéed onions, and replace the chicken broth with a vegetable stock — perfect for meat-free comfort.
spicySpicy
Add 1/2 teaspoon of red pepper flakes or a dash of sriracha to the filling for a peppery kick that contrasts the gentle broth.
make aheadMake-ahead
Prepare and freeze the raw kreplach on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding 2-3 minutes to the boil time.
gluten freeGluten-free
Substitute a 1:1 gluten-free all-purpose flour blend for the flour; add an extra tablespoon of water if the dough feels dry.
Why this is on our healthy list.
High in Lean Protein
Ground chicken and shredded breast meat provide a substantial dose of lean protein, supporting muscle repair and satiety.
Rich in Hydrating Nutrients
The homemade chicken broth is naturally hydrating and contains minerals like potassium from carrots and celery.
Contains Vitamin A
Carrots in the broth contribute beta-carotene, which the body converts into vitamin A for healthy vision and immunity.
Low in Added Fat
With only 1 tsp of oil and no heavy cream, this soup is a lighter comfort food choice.
Frequently asked questions
Yes, square wonton wrappers work well. Use one wrapper per kreplach, fill with 1 teaspoon filling, and seal with a water finger.
