Chicken noodle soup with matzo dumplings

Serves 4

Chicken soup is not known as the "Jewish penicillin" for nothing – it's so comforting. The lemongrass, coriander and lime are my additions. For me, they balance the sweetness of the carrots, making the flavour of the stock more rounded.

1 chicken leg and chicken breast on the bone
1 onion, peeled and cut into wedges
2 carrots, peeled and sliced on the diagonal
2 garlic cloves, bashed
3 pieces lime peel
Small bunch coriander stalks
1 lemongrass stalk, bashed with the flat of a knife
8 black peppercorns
750ml/1¼ pints good-quality chicken stock
200g/7oz fine egg noodles

For the dumplings

2 eggs, beaten
150ml/¼ pint good-quality chicken stock
Small bunch coriander, leaves only, chopped
2 tbsp olive oil
150g/5oz matzo meal

To serve

Lime wedges
Coriander leaves, whole

Put the chicken, vegetables and garlic into a large pan with the lime peel, coriander stalks, lemongrass and peppercorns. Pour in the chicken stock and 500ml/17fl oz cold water, bring to the boil then reduce the heat and simmer very gently for 25 minutes, skimming the surface to remove any impurities as you go. Remove from the heat and set aside for 15 minutes.

Meanwhile, make the dumplings: mix the egg, stock, coriander and oil until combined, then gradually stir in the matzo meal until you have a stiff paste. Form into balls and chill until needed.

When the chicken is ready, remove from the heat, strain the broth into a clean pan and collect the chicken and vegetables in a big sieve. Place the cooked carrots and onions in the pan. Shred the chicken meat and also add it to the broth. Bring the pan to a simmer, add the dumplings and after 10 minutes tip in the noodles, cooking for another 10 minutes. Ladle into bowls and serve with the coriander leaves and lime wedges.