The Art of Making Chicken Crepe Lock Soup: A Delightful Underdog Story

As I begin making my chicken crepe lock soup, I want to start by acknowledging that this dish is often overlooked at delis and other establishments serving soups. Typically, when people think of soup, they immediately go to matzo ball soup, which is indeed a classic and delicious option. However, what's unfair is that crepe black soup, also known as chicken crepe lock soup, always seems to be the underdog. I don't want this to continue, as I firmly believe that crepe black soup is not only delicious but also deserves some recognition.

To start, I need to mix together my dry ingredients, which include flour and salt, in a food processor. This is a crucial step in creating the foundation of my soup. Next, I move on to preparing my wet ingredients, which consist of water, two eggs, and some neutral oil. These ingredients will help bind everything together and give my soup its desired consistency.

With my dry and wet ingredients ready, it's time to combine them in a bowl. I'll mix everything together with the mixer running until it comes together, and I know it's ready when it's slightly sticky. This is an important step, as it ensures that all the flavors are evenly distributed throughout the soup. After mixing, I gather my dough into a bowl, wrap it up, and let it sit at room temperature for a few minutes to allow it to relax.

While my dough is resting, I start preparing my filling ingredients. I heat some olive oil in a skillet over medium heat and add a chopped onion. I want to give this onion a good few minutes to allow its natural sweetness to emerge. A pinch of salt is added to bring out the flavor, and I stir everything together before moving on to the next step.

Next, I prepare my chicken. I have some pulled cooked chicken that I've finely chopped into little pieces, which are a combination of light and dark meat. I add this to the skillet with the onions, along with some fresh grassy dill, lemon zest, and a few passes of nutmeg. The nutmeg is the magic ingredient that brings everything together and makes my soup feel cozy and inviting. A pinch of salt and pepper complete the seasoning, and my filling is ready.

With my filling prepared, I move on to cooking my vegetables. I sauté some carrot, parsnip, and celery in a pot until they're tender, then add about six cups of chicken stock – either homemade or store-bought – along with a tablespoon of kosher salt. The soup will likely need more salt later, but this initial amount is enough to get it going.

As I let my soup simmer while I form my dumplings, I prepare the dough on a flour sheet tray and rolling pin. My dough has been well-rested by now, and I'm ready to divide it into 12 pieces to create my crepe black lock soup dumplings. Each piece of dough is nudged into a circle, which helps me roll out the dough more evenly.

Once my dough circles are complete, I add about two tablespoons of filling to the center of each one. This part of making the soup is so satisfying, as I get to watch all the flavors come together in perfect harmony. I pinch the edges together to seal the dumplings and continue forming them into cute little packages. My kreflak, or crepe black lock soup dumplings, look happy and eager to spread joy in the world.

Finally, I add my leftover filling back into the soup, as well as some lemon juice for a pop of acidity and some freshly chopped dill for added flavor. After simmering everything together for about 12 minutes until the dough is tender, I take a taste of my finished soup and am transported to a place of pure nostalgia. This is indeed my soup champion, and I'm excited to share it with everyone who will try it.

"WEBVTTKind: captionsLanguage: eni'm making my chicken crepe lock soup to get started i add some flour and salt in my food processor then for my wet ingredients i have water two eggs and some neutral oil okay so typically when you think of soup at a deli your mind goes to matzo ball soup which is totally fair because matzo ball soup is awesome but what's unfair is that crepe black is always the underdog and i don't want them to be the underdog anymore because they are delicious okay i'm gonna mix all this together and with the mixer running i'll add the wet ingredients and it comes together just like that i know it's ready when it's slightly sticky i'll gather it into a bowl i'll wrap this up let it sit at room temperature for a few minutes just while i make the filling i've got a drizzle of olive oil heating in my skillet and i'm gonna add a chopped onion and i want to give this onion a good few minutes to allow that natural sweetness to emerge about a pinch of salt i'll stir this around and just let it hang out while i get my chicken ready i've got some pulled cooked chicken here and i'm gonna chop it into little pieces and this is a mixture of light and dark meat my chicken is finely chopped i'll add it right into the skillet with my onions i'll get some fresh grassy dill in there and lemon zest to make the flavors come alive then a few passes of nutmeg just when you thought chicken soup could not get any cozier nutmeg comes in and does the job a pinch of salt and pepper and that's it i'll set this aside to cool slightly while i prep the veggies for my soup okay i've got a carrot of parsnip and celery sauteing in my pot i'll pour in about six cups of chicken stock homemade or store bought i'll add a tablespoon of kosher salt now it'll likely need a little more salt later but this is enough to get it going i'll let this simmer while i form my dumplings i've got a flower sheet tray and a rolling pin and my dough is well rested by now okay i'm going to divide my dough into 12 pieces to form my dumplings i'll take a piece of dough and i'm going to nudge it into a circle which will help me roll it out more evenly i'll dust my counter with a little flour and then i'll roll out the dough this dough circle looks good it's about four and a half to five inches in diameter and then i'm gonna add about two tablespoons of my filling to the center this part is so satisfying to make i'll pinch the edges together to seal and i totally just went on autopilot and pleated these like a soup dumpling just like that i'll place these seam side down onto my sheet tray and keep on forming these cute little packages my kreflak looks so happy they just want to spread joy in the world i've got a little filling left over that i'm gonna dump right into the soup it'll add more goodness and now i'll simmer these guys for about 12 minutes until the dough is tender i'll finish the soup with a little lemon juice for a pop of acidity and some freshly chopped dill i'll taste it oh yeah pure nostalgia there are no underdog soups here this is my soup champion youi'm making my chicken crepe lock soup to get started i add some flour and salt in my food processor then for my wet ingredients i have water two eggs and some neutral oil okay so typically when you think of soup at a deli your mind goes to matzo ball soup which is totally fair because matzo ball soup is awesome but what's unfair is that crepe black is always the underdog and i don't want them to be the underdog anymore because they are delicious okay i'm gonna mix all this together and with the mixer running i'll add the wet ingredients and it comes together just like that i know it's ready when it's slightly sticky i'll gather it into a bowl i'll wrap this up let it sit at room temperature for a few minutes just while i make the filling i've got a drizzle of olive oil heating in my skillet and i'm gonna add a chopped onion and i want to give this onion a good few minutes to allow that natural sweetness to emerge about a pinch of salt i'll stir this around and just let it hang out while i get my chicken ready i've got some pulled cooked chicken here and i'm gonna chop it into little pieces and this is a mixture of light and dark meat my chicken is finely chopped i'll add it right into the skillet with my onions i'll get some fresh grassy dill in there and lemon zest to make the flavors come alive then a few passes of nutmeg just when you thought chicken soup could not get any cozier nutmeg comes in and does the job a pinch of salt and pepper and that's it i'll set this aside to cool slightly while i prep the veggies for my soup okay i've got a carrot of parsnip and celery sauteing in my pot i'll pour in about six cups of chicken stock homemade or store bought i'll add a tablespoon of kosher salt now it'll likely need a little more salt later but this is enough to get it going i'll let this simmer while i form my dumplings i've got a flower sheet tray and a rolling pin and my dough is well rested by now okay i'm going to divide my dough into 12 pieces to form my dumplings i'll take a piece of dough and i'm going to nudge it into a circle which will help me roll it out more evenly i'll dust my counter with a little flour and then i'll roll out the dough this dough circle looks good it's about four and a half to five inches in diameter and then i'm gonna add about two tablespoons of my filling to the center this part is so satisfying to make i'll pinch the edges together to seal and i totally just went on autopilot and pleated these like a soup dumpling just like that i'll place these seam side down onto my sheet tray and keep on forming these cute little packages my kreflak looks so happy they just want to spread joy in the world i've got a little filling left over that i'm gonna dump right into the soup it'll add more goodness and now i'll simmer these guys for about 12 minutes until the dough is tender i'll finish the soup with a little lemon juice for a pop of acidity and some freshly chopped dill i'll taste it oh yeah pure nostalgia there are no underdog soups here this is my soup champion you\n"