Chicken Kreplach Soup

Chicken Kreplach Soup

Jewish chicken soup recipe from Scheherezade in St Kilda.

Serves 6

1 large chicken, cut into 8
1kg beef bones
3 carrots, chopped
1 parsnip, chopped
1 stalk of celery, chopped
1 leek, chopped
1 small onion, chopped
Salt and pepper to taste
Fresh dill to garnish (optional)

Add 2 — 3 litres of water to a pot. Place pieces of chicken, top rib, large dices of vegetables, salt and pepper, and cook until meat is ready, approximately 2 hours, on slow heat.

Once cooked, take top rib and chicken pieces out and strain stock, leaving the vegetable pieces out. You should have a clear stock.

You can serve the soup with noodles, Kreplach (mince dumplings/ravioli), or matzo balls.

300g flour
3 large eggs
1 — 2 tbsp water

Using the meat from the cooked chicken and top rib, place in blender and mince. Add one chopped and fried onion.

Make a pastry from plain flour, egg and water. Fill pastry with about a tablespoon of the mince mixture and cook in water for about 20 minutes.

Add to chicken soup and serve hot with a sprinkle of fresh dill, if desired.


  1. traditionall jewish we donĀ“t cut or peel the onion. that gives the soup the golden colour. and we serve it with matzo balls

Leave a Reply

Your email address will not be published.