Persian chicken soup with chicken dumplings

Name: Persian chicken soup with chicken dumplings
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters fresh whole baby spinach leaves; 4 boneless chicken thighs with skins, ground (about 3/4 pound); 59 milliliters matzo cake flour; 1 rib celery cut crosswise into 1-inch pieces; 1 Rinse the chicken bones with cold water and set aside; 680 grams chicken back bones; 1 teaspoons dried mint; 2 cloves garlic, minced; 73 Each serving: calories; 5 grams protein; 3 grams carbohydrates; 0 fiber; 4 grams fat; 1 gram saturated fat; 18 mg. cholesterol; 541 mg. sodium; 1 teaspoons ground cardamom, or to taste; 1 Juice from fresh lime; 12 servings Kosher salt; 2 dried Persian limes (lemon omani), crushed open (this can be done under a kitchen towel); 1 Tbsp olive oil; 0 mediums Spanish onion, minced; 1 larges onion (halved lengthwise), ends removed and halved again lengthwise; 118 milliliters English peas, blanched (optional); 12 servings Sea salt to taste; 1 medium carrot cut crosswise into quarter-inch-thick slices; 2 teaspoons turmeric, or to taste; 3 Stir in the turmeric, crushed dried limes and the mint and continue to sauté for an additional 2 minutes; 2 Total time: hours, 20 minutes

You can never have too many soup recipes, so give Persian chicken soup with chicken dumplings a try. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 151 calories, 9g of protein, and 9g of fat. This recipe serves 12. Autumn will be even more special with this recipe. It is a good option if you're following a dairy free diet. A mixture of baby spinach leaves, turmeric, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.