Italian Chicken Soup with Parmesan Dumplings

Name: Italian Chicken Soup with Parmesan Dumplings
Cuisine: Europe, 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

Main Courses
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Poultry
Vegetables
Chicken
Cheese
Make Ahead
Soups

By Celeste Rogers ･ Appears in Cook's Illustrated May/June 2013

Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. But while we were at it, we also wanted to turn this traditional Italian first course into a full meal.

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES 4 to 6

TIME 2 hours

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

Why This Recipe Works

This is a members' feature.