Kreplach Soup (Chicken Dumplings in Broth)

  • Serves

    serves 6-8


These classic chicken-stuffed dumplings are a Jewish holiday favorite. This recipe was featured in our October 2011 issue, along with Katie Robbins's story Season of Rejoicing.


  • 2 14 cups flour
  • 12 tsp. kosher salt
  • 3 tbsp. olive oil
  • 3 eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 large yellow onion, minced
  • 8 oz. boneless, skinless chicken thighs, minced
  • 4 oz. chicken livers, minced
  • 4 tsp. finely chopped fresh dill
  • 1 tsp. hot paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chicken broth
  • 1 carrot, cut into 1/4" cubes
  • 1 rib celery, cut into 1/4" cubes


Step 1

Make the dough: Combine flour and salt in a bowl; add 1 tbsp. oil, eggs, and 1 tbsp. water and stir until dough forms. Transfer to a floured work surface; knead until smooth, about 6 minutes. Cover with plastic wrap, and let rest for 1 hour.

Step 2

Make the filling: Heat remaining oil in a 4-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring, until soft, about 8 minutes. Add chicken and livers, and cook, stirring, until browned, about 8 minutes. Remove from heat; stir in dill, paprika, and salt and pepper.

Step 3

Halve dough; use a rolling pin to roll each half until 1⁄8" thick. Use a 3" round cutter to cut out rounds of dough. Use your finger to moisten edge of each round with water and place 1 tbsp. filling in center; press edges together over filling. Bring a large pot of salted water to a boil. Add dumplings; simmer until cooked through, about 10 minutes. Meanwhile, bring broth, carrots, and celery to a boil in a 2-qt. saucepan; season with salt; set aside. Divide dumplings among serving bowls and ladle hot broth and vegetables over the top of dumplings.

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