Lemon Chicken Soup With Dumplings

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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

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