Best Chicken Soup with Ricotta Dumplings

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

Directions at 177milkstreet.com

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