Italian Chicken Soup with Parmesan Dumplings

Name: Italian Chicken Soup with Parmesan Dumplings
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 4 (5- to 7-ounce) bone-in, chicken thighs, trimmed; , Salt and pepper; 1 teaspoon, vegetable oil; 1 , fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into 1/2-inch pieces; 1 , onion, chopped fine; 2 , carrots, peeled and cut into 3/4-inch pieces; 1/2 cup, dry white wine; 8 cups, low-sodium chicken broth; 1 , Parmesan cheese rind, plus 3 ounces Parmesan, shredded (1 cup); 2 slices, hearty white sandwich bread, torn into 1-inch pieces; 2 , large egg whites; 1/4 teaspoon, grated lemon zest; Pinch, ground nutmeg; 1/2 small head, escarole (6 ounces), trimmed and cut into 1/2-inch pieces

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Appears in Cook's Illustrated May/June 2013

SERVES4 to 6

TIME2 hours

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WHY THIS RECIPE WORKS

Passatelli—dumplings served in a light chicken broth—mainly comprise bread crumbs, egg, and Parmesan cheese. In our recipe, egg whites keep the texture light and airy and bind the bread-and-cheese dumplings. Chicken fat adds richness. To el...

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