Lemon Chicken Soup with Dumplings

Name: Lemon Chicken Soup with Dumplings
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 2 Tbsps canola oil; 2 larges carrots, cut into 3-inch pieces; 2 celery stalks, cut into 3-inch pieces; 907 grams chicken bones (such as necks and backs); 3 larges eggs, lightly beaten and divided; 2 Tbsps chopped fresh dill; 1 Tbsp chopped fresh flat-leaf parsley; 1 teaspoon ground turmeric; 1 teaspoons kosher salt, divided; 2 Tbsps fresh lemon juice; 2 teaspoons grated lemon rind; 158 milliliters matzo meal; 1 large onion, halved; 227 grams skinless, boneless chicken breast halves; 2 Tbsps sparkling water; 3 liters water

Lemon Chicken Soup with Dumplings is a dairy free soup. This recipe serves 8. One portion of this dish contains approximately 10g of protein, 6g of fat, and a total of 149 calories. Head to the store and pick up dill, chicken breast halves, carrots, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Preheat oven to 42

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Oven

Arrange first 4 ingredients on a jelly-roll pan.

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Jelly

Roll

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Frying Pan

Bake at 425 for 45 minutes or until browned.

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Oven

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.

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Bay Leaves

Turmeric

Whole Chicken

Stock

Water

Salt

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Pot

Sieve

Bowl

Frying Pan

Combine remaining 1/4 teaspoon salt, matzo meal, and the next 5 ingredients (through pepper).

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Matzo Meal

Pepper

Salt

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).

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Stock

Egg

Add dumplings to stock, and cook for 15 minutes.

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Stock

Add chicken, and continue cooking 15 minutes or until chicken is done.

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Whole Chicken

Remove pan from heat.

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Frying Pan

Remove chicken from stock, and let stand for 5 minutes.

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Whole Chicken

Stock

Cut chicken into thin slices; return to pan.

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Whole Chicken

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Frying Pan

Remove 1 cup hot broth mixture.

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Broth

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.

Ingredients you will need

Lemon Juice