• 3 eggs
• 3 tablespoons corn oil
• 1 1/2 cup all-purpose flour
• 1 onion, chopped
• 2 cloves of garlic
• 1 carrot, chopped
• 1 branch of celery, chopped
• 1 bunch of fresh dill, chopped
• 1 Rotisserie Chicken -cooked and chopped
• Chicken Bone Broth
• Fresh Parsley, chopped
• Green onions, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked ground pepper
• First, select the broth you plan to use.  

You can use homemade chicken stock or chicken bone broth or you can use store bought. Another option is to buy a whole organic chicken and make a quick stock by covering it with water, herbs, onions, carrots and peppercorns and simmer for 90 minutes.  

There is a difference between a stock and broth but either will work for this recipe. A stock is made from bones, while broth is made mostly from meat or vegetables. Using bones in stock creates a thicker liquid, while broth tends to be thinner and more flavorful

Prepare the dough for your kreplach.  Beat 3 eggs and 3 tablespoon of corn oil.  Sift flour with 1 tsp of salt  and make a well in the center.  Fill well with the egg mixture and mix with a fork until just combined.  Knead dough until the dough is only slightly sticky.  You may need to add more flour.  Set aside dough for 30 minutes to rest.

While it is resting, saute 1 chopped onion until soft, remove half of the onion set aside.  Add 2 chopped garlic cloves, carrot, celery.  Saute mixture stirring often. If it starts to brown too quickly add 1/4 cup of water or broth and saute until vegetables are soft. Add 5 cups of broth or stock.  Keep at a low simmer with lid on pot.

Add chopped chicken, 1/2 the reserved onion, 1 tablespoon of dill, salt and pepper itno the food processor. pulse until it is a chunky texture and not too much so it becomes paste. Taste the mixture and if it needs more flavor add a little more salt.  

Roll out dough until you can see your finger through the dough.  You want it to be thin.  Cut into 3 inch circles with a glass or a cookie cutter.  Stack dough dusting with flour on each one so they don’t stick to each other and cover with slightly damp towel while you work.  Then fill circles and here I used the three corner style by taking the two upper edges of the circle and fold them over the top hlf of the filling pinching to seal.  Then fold the lower part of the circle up meeting the top sealed area making a triangle. When finished. Put the amount of kreplach you want to have now into the simmering stock and bring to a sligth boil.  Simmer for 15-20 minutes depending on how soft you want them.  Place the unused kreplach on parchment paper on a cookie sheet and freeze for an hour then store in a freezer bag.  Top soup with fresh parsley and green onions.