Chicken and Leek Soup with Parmesan Dumplings

Name: Chicken and Leek Soup with Parmesan Dumplings
Yield: Serves 4
Ingredients: 1 cup, all-purpose flour; 1 ounce, Parmesan cheese, grated (½ cup); 1/3 cup, water; 1 , large egg, lightly beaten; 1 teaspoon, table salt, divided; 1/2 teaspoon, baking powder; 1/4 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 (2½-pound), rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

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Appears in Cook's Country April/May 2019

Our clever method produces comforting chicken soup with flavorful dumplings in just half an hour.

SERVES4

TIME30 minutes

Chicken and Leek Soup with Parmesan Dumplings

WHY THIS RECIPE WORKS

For a weeknight chicken and dumpling soup we turn to rotisserie chicken and easy, stir-together Parmesan dumplings.

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