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Lemon Chicken Soup with Dumplings

Photo: Nina Choi; Styling: Lisa Lee
Total time 4 hrs
Yield 8 servings (serving size: about 1 1/4 cups)
Roasting the bones adds richer, deeper flavor to the stock. If you don't see chicken bones in your butcher's case, ask for them. Take your time when tempering the egg (used to add body to the soup) with the hot broth; the payoff is a smooth, silky texture. Make-ahead tip: Cook and chill the stock a day ahead; skim solidified fat from cold stock before heating and proceeding with recipe.


  • 2 pounds 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 cups 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 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

Nutrition Information

  • calories 138
  • fat 5.7 g
  • satfat 0.9 g
  • monofat 3.1 g
  • polyfat 1.4 g
  • protein 10.9 g
  • carbohydrate 10.6 g
  • fiber 0.6 g
  • cholesterol 88 mg
  • iron 0.9 mg
  • sodium 232 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 425°.

  2. Arrange first 4 ingredients on a jelly-roll pan. Bake at 425° for 45 minutes or until browned.

  3. Combine chicken mixture, 12 cups water, and bay leaf in a stockpot over high heat. Bring to a boil. Reduce heat to low, and simmer gently for 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 1/2 teaspoon salt.

  4. Combine remaining 1/4 teaspoon salt, matzo meal, and the next 5 ingredients (through pepper). Add 2 eggs; stir until combined. Cover and refrigerate for 30 minutes. With moist hands, shape the mixture into 24 (1-inch) balls. Bring stock to a simmer (do not boil). Add dumplings to stock, and cook for 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 for 5 minutes. Cut chicken into thin slices; return to pan. Remove 1 cup hot broth mixture. Place remaining 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.