Lemon Chicken Soup with Dumplings
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.
Arrange first 4 ingredients on a jelly-roll pan.
Bake at 425 for 45 minutes or until browned.
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.
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 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.