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

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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