Chicken and Kreplach Soup

This recipe is adapted from Chrissy Teigen’s Chicken and Dumplings recipe from her second cook book Cravings: Hungry for More. With Mikaius working longer hours, this soup is something that can be had for dinner on weekday nights, with the only effort involved being minor reheating. He’s already given it the thumbs up – the kreplach, he says, is especially delicious drenched in the chicken-y goodness of the soup.


  • 4 chicken thighs, skin on and bone in
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon butter
  • 2 small or 1 medium onions, cut into 1/2 inch chunks
  • 2 small carrots, cut into 1/2 inch chunks
  • 2 or 3 small stalks of celery, cut into 1/2 inch chunks
  • 1/8 cup flour
  • 4 small potatoes, diced small
  • heavy cream (optional!)
  • 8 to 10 chicken kreplach (ours was from frozen, from Centre Street Deli)

Start with four chicken thighs, patted dry and liberally seasoned with salt and pepper. In a wide bottomed pan, sear the chicken to golden brown, about 3 or so minutes per side, depending on how big the thighs are. Work in batches so as not to overcrowd the pan, or you’re going to get an uneven sear. Set the chicken aside to drain on paper towels.  Peel off the crispy chicken skin and set aside, you’re going to use this for garnish later.

Return the chicken to the pot, add enough cold water to cover, then add the bay leaf, thyme, rosemary, and some salt and pepper. Bring it to a boil and then simmer for about an hour.

Remove the chicken from the pot, and strain the broth through a colander, discarding the herbs and the bay leaf.

Using two forks, shred the meat – if you’ve done this correctly, the meat should be so tender that it’s practically falling off the bones. Set this aside.

In the same pot, heat up some oil and butter over medium heat. Add in the onions, carrots, and celery, and sauté together until the carrots are soft and sweet. This should take around 10 minutes.

When the carrots are soft, add in the flour and cook it out, around 5 or so minutes.

Add the broth, the shredded chicken thighs, diced potatoes, and bring to a boil. Lower to a simmer and leave for 15 minutes. Go read a book. Or finally get to the end of that podcast you didn’t finish from Tuesday morning’s commute that was interrupted when you ran into an old friend.

Add the cream in, if you’re using it. I did, and I’d recommend it, because it brings a comforting creaminess to the soup that is wonderful during cold nights.

Add the kreplach and simmer for 10 or so minutes, until the kreplach are tender and delicious and you can slice through them with a spoon.

Et voila! Serve it in a bowl, two pieces of kreplach per serving, and mounds and mounds of chicken and veggies, garnished with some of that chicken skin you set aside earlier. The different textures together in a mouthful? Heavenly. Chicken and kreplach soup, perfect for weekday night dinners, because, as Mikaius so excitedly pointed out while we were making this dish, you can reheat it and it just gets better and better and better! 




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