Lemon Chicken Soup With Dumplings Recipe

Name: Lemon Chicken Soup With Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken bones (such as necks and backs); 2 large carrots, cut into 3-inch pieces; 2 celery stalks, cut into 3-inch pieces; 1 large onion, halved; ½ cups water; 1 bay leaf; 1 teaspoon ground turmeric; 3/4 teaspoon kosher salt, divided; 2/3 cup matzo meal; 1 tablespoon chopped fresh flat-leaf parsley; 2 tablespoons canola oil; 2 tablespoons sparkling water; 2 teaspoons grated lemon rind; 1/4 teaspoon freshly ground black pepper; 3 large eggs, lightly beaten and divided; 1/2 pound skinless, boneless chicken breast halves; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons chopped fresh dill

Servings: persons

2 pounds chicken bones (such as necks and backs)
2 large carrots, cut into 3-inch pieces
2 celery stalks, cut into 3-inch pieces
1 large onion, halved
½ cups water
1 bay leaf
1 teaspoon ground turmeric
3/4 teaspoon kosher salt, divided
2/3 cup matzo meal
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons canola oil
2 tablespoons sparkling water
2 teaspoons grated lemon rind
1/4 teaspoon freshly ground black pepper
3 large eggs, lightly beaten and divided
1/2 pound skinless, boneless chicken breast halves
2 tablespoons fresh lemon juice
1 1/2 tablespoons chopped fresh dill

1
Preheat oven to 425u00b0.
2
Arrange first 4 ingredients on a jelly-roll pan. Bake at 425u00b0 for 45 minutes or until browned.
3
Combine chicken mixture, 12 cups water, and bay leaf in a stockpot over high heat. Bring to a boil. Reduce heat to low, and simmer gently for 2 hours, skimming fat and foam from surface occasionally. Strain stock through a fine sieve into a large bowl; discard solids. Skim fat from surface of stock; discard fat. Return stock to pan; stir in turmeric and 1/2 teaspoon salt.
4
Combine remaining 1/4 teaspoon salt, matzo meal, and the next 5 ingredients (through pepper). Add 2 eggs; stir until combined. Cover and refrigerate for 30 minutes. With moist hands, shape the mixture into 24 (1-inch) balls. Bring stock to a simmer (do not boil). Add dumplings to stock, and cook for 15 minutes. Add chicken, and continue cooking 15 minutes or until chicken is done. Remove pan from heat. Remove chicken from stock, and let stand for 5 minutes. Cut chicken into thin slices; return to pan. Remove 1 cup hot broth mixture. Place remaining 1 egg in a medium bowl. Gradually add 1 cup hot broth mixture to egg, stirring constantly with a whisk. Slowly pour beaten egg mixture into pan, stirring constantly with a whisk. Stir in lemon juice, and sprinkle with dill.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 pounds chicken bones (such as necks and backs), 2 large carrots, cut into 3-inch pieces, 2 celery stalks, cut into 3-inch pieces, 1 large onion, halved, and more.

Yes, Lemon Chicken Soup With Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Chicken Soup With Dumplings

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