Chicken Soup with Kreplach
2 tablespoons canola oil
2 large carrots, diced
3 stalks celery, diced
2 medium onions, diced
2 zucchinis, diced
4 cloves garlic, minced
8 cups chicken broth or water
4 Empire Kosher® Chicken Leg Quarters
2 teaspoons Italian seasoning
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons canola oil
1 medium onion, diced
2 cloves garlic, minced
½ teaspoon ginger, minced or 1-2 frozen cubes
1 teaspoon kosher salt
1 pack Empire Kosher® Ground Chicken
1 teaspoon soy sauce
½ teaspoon sesame oil
1 cup panko crumbs
¼ cup chopped fresh cilantro or parsley or mix of each
1- 9 oz. package wonton wrappers
1. Heat oil in a large pot over medium heat. Add carrots, celery, onion and zucchini; sauté 3-4 minutes.
Add garlic; sauté 30 seconds longer. Add broth. While broth is coming to a boil, add chicken to pot. Once broth is boiling add, Italian seasoning, salt, and pepper.
2. Cover; simmer on low for 2 hours. Remove chicken from soup and let cool. Pull chicken from its bones and return to soup.
1. Heat oil in a sauté pan on medium heat. When oil is hot, add onions and cook until translucent. Add garlic, ginger and salt; cook on low for 2 minutes.
2. Remove from heat and place in a mixing bowl to cool. Once cooled, add ground chicken, soy sauce, sesame oil, panko crumbs and herbs. Gently mix everything together and set aside.
3. Place wonton wrappers on a lightly floured counter or cutting board. Lightly brush each wonton wrapper with water. Place one teaspoon of filling in center of wrapper. Seal edges by folding over and pressing to form a triangle out of the square.
4. Place filled wontons on a baking tray lined with parchment paper. When tray gets full, add another layer of parchment paper on top of first layer and continue to use up mixture. After all wontons are added, place in freezer for 20 minutes to firm up.
5. When ready to cook: Take some broth from the chicken soup and bring to boil (or you can use tap water to boil). Add desired number of wontons directly from freezer to boiling broth and simmer for 15 minutes. To serve, ladle kreplach in each bowl with heated soup.
Cook’s note: These can also be pan fried with oil in a sauté pan.
Contributed by Naomi Nachman
The word “Possibilities” comes to mind as we think of beginning anew and focusing on what really matters. During the holidays, I like to serve traditional dishes with new possibilities, or variations. I have great memories of my Mom and Bubbie (grandmother) sitting around the kitchen table making kreplach from scratch, by hand. It was a family tradition, and a labor of love.
I’m happy to share this Pre-Fast Chicken Soup with Kreplach recipe renovation—it features the same Empire chicken my family has long counted on, but incorporates time-saving steps.
The Empire chicken naturally gives this soup wonderful flavor that is further complemented by hearty vegetables and an aromatic mixture of natural herbs and spices, which together, make the perfect finish as we prepare to atone for the past.