Lemon Chicken Soup with Dumplings

Lemon Chicken Soup with Dumplings
Staff Writer

Cooking Light

This soup is chock-full of spring. Fresh carrots, plump and flavorful dumplings, and a bright finishing note of lemon juice make it refreshing and seasonal. 

Click here for more spring soup recipes. 

Click here for the 5 Chicken Soups to Fight Off a Cold

Click here to see 101 Ways to Cook Chicken

8
Servings
298
Calories Per Serving
Deliver Ingredients

Ingredients

  • pounds chicken bones, such as necks and bones
  • large carrots, cut into 3-inch pieces
  • celery stalks, cut into 3-inch pieces
  • large onion, halved
  • 12  Cups  water
  • bay leaf
  • 1  Teaspoon  ground turmeric
  • 3/4  Teaspoons  kosher salt, divided
  • 2/3  Tablespoons  matzoh meal
  • 1  Tablespoon  chopped parsley
  • 2  Teaspoons  canola oil
  • 2  Tablespoons  sparkling water
  • 2  Teaspoons  grated lemon zest
  • 1/4  Teaspoon  freshly ground black pepper
  • large eggs, divided
  • 1/2  Pound  skinless, boneless chicken breast
  • 2  Tablespoons  fresh lemon juice
  • 1 1/2  Tablespoon  chopped dill

Directions

Preheat the oven to 425 degrees. 

Arrange first 4 ingredients on a jelly-roll pan. Bake for 45 minutes or until browned.

Combine chicken bone mixture, 12 cups water, and bay leaf in a stockpot over high heat. Bring to a boil. Reduce heat to low, and simmer gently 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 ½ teaspoon salt.

Combine ¼ teaspoon salt, matzoh meal, and next 5 ingredients (through pepper). Lightly beat 2 eggs in a separate bowl. Add 2 eggs to matzoh mixture; stir until combined. Cover and refrigerate 30 minutes. With moist hands, shape mixture into 24 (1-inch) balls. Bring stock to a simmer (do not boil). Add dumplings to stock, and cook 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 5 minutes. Cut chicken into thin slices; return to pan. Remove 1 cup hot broth mixture. Lightly beat 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. 

Nutritional Facts

Total Fat
7g
10%
Sugar
10g
11%
Saturated Fat
1g
4%
Cholesterol
28mg
9%
Carbohydrate, by difference
46g
35%
Protein
16g
35%
Vitamin A, RAE
408µg
58%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
252mg
25%
Choline, total
19mg
4%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
137µg
34%
Iron, Fe
19mg
100%
Magnesium, Mg
96mg
30%
Manganese, Mn
2mg
100%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
308mg
44%
Riboflavin
1mg
91%
Selenium, Se
27µg
49%
Sodium, Na
235mg
16%
Thiamin
1mg
91%
Water
386g
14%
Zinc, Zn
2mg
25%

Lemon Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Lemon Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Lemon Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.