Lemon Chicken Soup with Dumplings

Lemon Chicken Soup with Dumplings

Lemon Chicken Soup with Dumplings

September 16, 2018
: 8 servings

By:

Ingredients
  • 2 pounds chicken bones (such as necks and backs)
  • 2 large carrots cut into 3-inch pieces
  • 2 ribs celery, cut into 3-inch pieces
  • 1 large onion, halved
  • 12 cups water
  • 1 whole 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
Directions
  • Step 1 Preheat oven to 425 degrees F.
  • Step 2 Arrange first 4 ingredients on a jelly-roll pan.
  • Step 3 Bake at 425 degrees F. for 45 minutes or until browned.
  • Step 4 Combine chicken mixture, 12 cups water, and bay leaf in a stockpot over high heat.
  • Step 5 Bring to a boil.
  • Step 6 Reduce heat to low, and simmer gently for 2 hours, skimming fat and foam from surface occasionally.
  • Step 7 Strain stock through a fine sieve into a large bowl.
  • Step 8 Discard solids.
  • Step 9 Skim fat from surface of stock.
  • Step 10 Discard fat.
  • Step 11 Return stock to pan.
  • Step 12 Stir in turmeric and 1/2 teaspoon salt.
  • Step 13 Combine remaining 1/4 teaspoon salt, matzo meal, and the next 5 ingredients (through pepper).
  • Step 14 Add 2 eggs.
  • Step 15 Stir until combined.
  • Step 16 Cover and refrigerate for 30 minutes.
  • Step 17 With moist hands, shape the mixture into 24 (1-inch) balls.
  • Step 18 Bring stock to a simmer (do not boil).
  • Step 19 Add dumplings to stock, and cook for 15 minutes.
  • Step 20 Add chicken, and continue cooking 15 minutes or until chicken is done.
  • Step 21 Remove pan from heat.
  • Step 22 Remove chicken from stock, and let stand for 5 minutes.
  • Step 23 Cut chicken into thin slices.
  • Step 24 Return to pan.
  • Step 25 Remove 1 cup hot broth mixture.
  • Step 26 Place remaining 1 egg in a medium bowl.
  • Step 27 Gradually add 1 cup hot broth mixture to egg, stirring constantly with a whisk.
  • Step 28 Slowly pour beaten egg mixture into pan, stirring constantly with a whisk.
  • Step 29 Stir in lemon juice, and sprinkle with dill.

Related Posts



Leave a Reply

Your email address will not be published. Required fields are marked *