Lemon Chicken Soup with Dumplings

Staff Writer
Lemon Chicken Soup with Dumplings
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
238
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 pounds chicken bones, such as necks and bones
  • 2 large carrots, cut into 3-inch pieces
  • 2 celery stalks, cut into 3-inch pieces
  • 1 large onion, halved
  • 12 Cups water
  • 1 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
  • 3 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. 

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.

Nutritional Facts

Total Fat
14g
21%
Sugar
2g
N/A
Saturated Fat
5g
24%
Cholesterol
124mg
41%
Protein
21g
43%
Carbs
5g
2%
Vitamin A
194µg
22%
Vitamin B12
0.3µg
4.4%
Vitamin B6
0.2mg
12.2%
Vitamin C
6mg
10%
Vitamin D
0.5µg
0.1%
Vitamin E
0.6mg
3.2%
Vitamin K
14µg
18%
Calcium
44mg
4%
Fiber
1g
5%
Folate (food)
23µg
N/A
Folate equivalent (total)
23µg
6%
Iron
2mg
14%
Magnesium
20mg
5%
Monounsaturated
2g
N/A
Niacin (B3)
3mg
15%
Phosphorus
103mg
15%
Polyunsaturated
1g
N/A
Potassium
220mg
6%
Riboflavin (B2)
0.1mg
8%
Sodium
422mg
18%
Zinc
0.6mg
4.2%

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