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Best Chicken Soup with Ricotta Dumplings
Ingredients
  • 3 SLICES (5 OUNCES) HEARTY WHITE SANDWICH BREAD, CRUSTS REMOVED, TORN INTO PIECES
  • 1½ OUNCES (WITHOUT RIND) PECORINO ROMANO CHEESE, CUT INTO ROUGH ½-INCH CHUNKS, PLUS FINELY GRATED PECORINO ROMANO CHEESE, TO SERVE
  • 1 CUP WHOLE-MILK RICOTTA CHEESE
  • 2 LARGE EGG YOLKS
  • ¼ TEASPOON GRATED NUTMEG
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 2 QUARTS LOW-SODIUM CHICKEN BROTH
  • 2 POUNDS BONE-IN, SKIN-ON CHICKEN THIGHS, TRIMMED
  • 1 LARGE YELLOW ONION, CUT INTO LARGE CHUNKS
  • 2 MEDIUM CARROTS, PEELED AND CUT INTO THIRDS OR FOURTHS
  • 2 MEDIUM CELERY STALKS, CUT INTO THIRDS OR FOURTHS
  • ½ CUP ALL-PURPOSE FLOUR
  • ¼ CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY
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