CHICKEN KREPLACH SOUP

Chicken Kreplach Soup image

Kreplach are dumplings that go swimming in Jewish chicken soup. They originated in Eastern Europe and can be filled with ground or chopped meat or veggies. I grew up watching my dad eat them at our local deli, but as a kid I always preferred matzo balls (the other, more famous Jewish soup dumpling) so it wasn't actually until recently that I realized the true magic of kreplach. While most kreplach are on the smaller side, I like my kreplach BIG with thick, chewy dough.

Provided by Molly Yeh

Time 3h50m

Yield 6 servings

Number Of Ingredients 20

Ingredients

One 3 1/2-pound whole chicken
1 medium onion, quartered
1 large carrot, cut into large chunks, plus 1 medium carrot, diced
1 celery stalk, cut into large chunks, plus 1 celery stalk, diced
1 medium parsnip, cut into large chunks, plus 1 parsnip, diced
2 cloves garlic, crushed and peeled
2 sprigs fresh dill
2 sprigs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Lemon slices, for serving
1 3/4 cups all-purpose flour, plus more for working the dough
Kosher salt and freshly ground black pepper
2 large eggs
2 tablespoons vegetable oil
3 tablespoons olive oil or unsalted butter
1 medium onion, diced
1/4 cup chopped fresh dill, plus more for garnish
1 teaspoon freshly grated lemon zest
Pinch freshly grated nutmeg

Steps:

For the soup base: Combine the chicken, onion, carrot chunks, celery chunks, parsnip chunks, garlic, dill, thyme, bay leaves and peppercorns in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a simmer, then simmer until the chicken is very tender, about 1 1/2 hours. Let cool, then strain the broth (you should have about 3 1/2 quarts). Shred the chicken into a medium bowl, discarding the skin and bones. (You'll have 2 to 2 1/2 cups chicken meat.)
For the kreplach: Combine the flour and 1 teaspoon salt in a food processor and pulse to combine. Mix the eggs, vegetable oil and 2 tablespoons cold water in a spouted measuring cup. With the processor running, pour in the egg mixture and process until the dough forms a ball on the blade, about 30 seconds. (If the dough doesn't form a ball after 30 seconds or is too crumbly, adjust with a tablespoon or so of flour if too loose or a tablespoon or so of water if too crumbly.) Wrap the dough in plastic wrap and let rest at room temperature while you prepare the filling.
For the filling, heat the olive oil in a medium skillet over medium low heat. Add the onion and cook, stirring occasionally, until deep golden, 10 to 15 minutes. Add to the shredded chicken along with the chopped dill, lemon zest and nutmeg. Season with salt and pepper and mix well.
Cut the rested dough into quarters, then cut each quarter into 3 pieces (12 pieces in all). On a floured surface, press, pat or roll a chunk of dough to about a thin 3-inch round. Hold the round in the palm of your hand and add 2 tablespoons filling. Press the dough closed to encase the filling and form a ball, twisting and tearing off any excess dough. Set twisted-side down on a floured baking sheet and repeat with the remaining dough and filling. (Any remaining filling can be added to the soup!)
Heat the stock over medium heat and add the diced carrot, celery and parsnip. Simmer until just tender, about 15 minutes. Add the kreplach (dusting off any excess flour) and simmer until the dough is tender, 7 to 8 minutes. Serve the soup in bowls with slices of lemon and garnished with fresh dill.