Lemon Chicken Soup with Dumplings

Ingredients

• 1  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons canola oil 
• 2 large carrots cut into 3-inch pieces
• 2  celery stalks cut into 3-inch pieces
• 2 pounds chicken bones (such as necks and backs)
• 3 large eggs divided lightly beaten
• 1.5 tablespoons optional: dill fresh chopped
• 1 tablespoon parsley fresh chopped
• 1 teaspoon turmeric 
• 0.8 teaspoon kosher salt divided
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest grated
• 0.7 cup matzo meal 
• 1 large onion halved
• 0.5 pound chicken breast halves boneless skinless
• 2 tablespoons seltzer water 
• 12 cups water 

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• sieve

Directions

1. Preheat oven to 42
2. Arrange first 4 ingredients on a jelly-roll pan.
3. Bake at 425 for 45 minutes or until browned.
4. 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.
5. Combine remaining 1/4 teaspoon salt, matzo meal, and the next 5 ingredients (through pepper).
6. 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).
7. Add dumplings to stock, and cook for 15 minutes.
8. Add chicken, and continue cooking 15 minutes or until chicken is done.
9. Remove pan from heat.
10. Remove chicken from stock, and let stand for 5 minutes.
11. Cut chicken into thin slices; return to pan.
12. Remove 1 cup hot broth mixture.
13. 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.