Chicken Soup with Parmesan Dumplings

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pat chicken dry with paper towels and sprinkle with Half teaspoon salt quarter teaspoon pepper. Heat oil in Dutch oven over medium high heat until just smoking. Add chicken skin, side down and cook until well browned, 6 to 8 minutes; transfer to plate.

Step 2

Pour off all but one teaspoon fat from pot and reserve one tablespoon fat for dumplings. Add fennel bulb, onion, Carrots and remaining half teaspoon salt to fat left in pot and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in wine, Scraping up any browned bits, And cook until almost completely evaporated, about two minutes. Stir in broth and parmesan rind and bring to simmer. Return chicken and any accumulated juices to pot. Reduce heat to low cover and cook until chicken registers 160°, About 30 minutes.

Step 3

Off heat, Discard parmesan rind. Transfer chicken to cutting board, Let cool slightly, Then shred into bite size pieces. Discard skin and bones. Cover broth to keep warm.

Step 4

Meanwhile, mix grated Parmesan, Panko, egg whites, Water, Lemon zest, Nutmeg, remaining quarter teaspoon pepper and reserved fat in bowl until thoroughly combined. Refrigerate dough for 15 minutes. Pinch off and roll 1 teaspoon sized pieces of mixture into balls and arrange on large plate. You should have about 28 dumplings.

Step 5

Return broth to simmer over medium high heat. Add escarole and shredded chicken and return to summer. Add dumplings and cook adjusting heat to maintain gentle. Simmer until dumplings Float to surface and are cooked through, 3 to 5 minutes. Stir in fennel fronds and season with salt and pepper to taste. Serve.