Lemon Chicken Soup with Dumplings
"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...."
INGREDIENTS
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2 pounds chicken bones (such as necks and backs)
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2 large carrots, cut into 3-inch pieces
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2 celery stalks, cut into 3-inch pieces
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1 large onion, halved
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12 cups water
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1 bay leaf
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1 teaspoon ground turmeric
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3/4 teaspoon kosher salt, divided
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2/3 cup matzo meal
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1 tablespoon chopped fresh flat-leaf parsley
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2 tablespoons canola oil
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2 tablespoons sparkling water
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2 teaspoons grated lemon rind
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1/4 teaspoon freshly ground black pepper
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3 large eggs, lightly beaten and divided
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1/2 pound skinless, boneless chicken breast halves
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2 tablespoons fresh lemon juice
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1 1/2 tablespoons chopped fresh dill
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