Chicken and Leek Soup with Parmesan Dumplings
Ingredients
- 1 c
all-purpose flour
- 1 oz
parmesan cheese, grated, ½ cup
- ⅓ c
water
- 1
large egg, lightly beaten
- 1 tsp
table salt, divided
- ½ tsp
baking powder
- ¼ tsp
pepper
- 4 tbsp
unsalted butter
- 1 lb
leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
- 2
garlic cloves, minced
- 6 c
chicken broth
- 1
rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces, 3 cups
Directions
Recipe instructions
- 1
Sprinkle with chopped parsley before serving, if desired.
- 2
Combine flour, Parmesan, water, egg, ½ teaspoon salt, baking powder, and pepper in bowl; set aside.
- 3
Melt butter in Dutch oven over medium-high heat. Add leeks and remaining ½ teaspoon salt and cook until softened and beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth and bring to simmer.
- 4
Reduce heat to medium. Using 2 spoons, scrape rough tablespoon-size dumplings into soup and cook, without stirring, for 2 minutes. Gently stir to break up dumplings and continue to cook 2 minutes longer. Carefully stir in chicken and cook until heated through, about 1 minute. Serve.
Chicken and Leek Soup with Parmesan Dumplings
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a deeply comforting, yet surprisingly quick, meal that feels like it simmered all day? This Chicken and Leek Soup with Parmesan Dumplings delivers on all fronts, bringing warmth and flavor to your table in just 30 minutes.
Why This Recipe Works
This recipe shines by cleverly combining convenience with homemade goodness. The secret to its speed and richness lies in starting with a pre-cooked rotisserie chicken, shredding the meat into bite-size pieces for immediate use. Alongside, easy, stir-together Parmesan dumplings come together effortlessly, cooking directly in the savory chicken broth to absorb all those wonderful flavors. This method ensures a comforting bowl of chicken and dumpling soup without the usual time commitment.
What to Expect
Prepare for a truly satisfying soup experience. Each spoonful offers tender, savory chicken and perfectly softened leeks swimming in a rich, aromatic chicken broth infused with a hint of garlic. But the real stars are the fluffy Parmesan dumplings, which lend a delightful texture and a subtle, cheesy tang that elevates every bite. This is a hearty, wholesome dish that feels both elegant and down-to-earth, perfect for chasing away a chill or providing a soothing weeknight dinner.
Customization & Variations
While this soup is perfect as written, you can easily adapt it to your pantry or preferences. If leeks aren't available, you can use yellow onions, though the flavor will be milder. For the dumplings, experiment with other hard grating cheeses if you don't have Parmesan, keeping in mind the flavor profile will shift. This recipe is built for speed with rotisserie chicken, but leftover cooked chicken or turkey can also be easily substituted.
Serving & Context
This Chicken and Leek Soup with Parmesan Dumplings is ideal for a cozy weeknight dinner when you need something nourishing and delicious fast. Serve it hot from the pot, perhaps with a simple green salad or a crusty piece of bread to sop up every last drop of the flavorful broth.