Lemon Chicken Soup with Dumplings

8
Servings

Ingredients

  • 2 Pound chicken bones (such as necks and backs)
  • 2 large carrots, cut into 3-inch pieces
  • 2 celery stalks, cut into 3-inch pieces
  • 1 large onion, halved
  • 12 Cup water
  • 1 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 Tablespoon canola oil
  • 2 Tablespoon sparkling water
  • 2 Teaspoon 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 Tablespoon fresh lemon juice
  • 1 1/2 Tablespoon chopped fresh dill