Chicken and Leek Soup with Parmesan Dumplings
Our clever method produces comforting chicken soup with flavorful dumplings in just half an hour. For a weeknight chicken and dumpling soup we turn to rotisserie chicken and easy, stir-together Parmesan dumplings.
Ingredients
- 1 cup, all-purpose flour
- 1 ounce, parmesan cheese, grated (½ cup)
- ⅓ cup, water
- 1, large egg, lightly beaten
- 1 teaspoon, table salt, divided
- ½ teaspoon, baking powder
- ¼ teaspoon, pepper
- 4 tablespoons, unsalted butter
- 1 pound, leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
- 2, garlic cloves, minced
- 6 cups, 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.