Kreplach Soup

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   serve

   Ladle into bowls and garnish with fresh dill.

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