• 1 cup flour
• 1 ounce Parmesan cheese, grated (½ cup)
• ⅓ cup water
• 1 large egg, lightly beaten
• 1 teaspoon salt, divided
• ½ teaspoon baking powder
• ¼ teaspoon black pepper
• 4 tablespoons butter
• 1 pound leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and thoroughly washed
• 2 cloves garlic, mince
• 6 cups chicken broth
• 1 (2½ pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
• Chopped parsley for garnish

Chicken & Leek Soup with Parmesan Dumplings

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• 1 fryer, cut into pieces
• ½ cup cooking oil
• ½ cup flour
• 1 large onion, chopped
• 3 quarts chicken stock
• salt, pepper, and garlic powder to taste
• parsley and shallots

Dumplings:

• 2 cups self-rising flour
• ¼ cup parsley chopped
• 1 egg
• 3 tablespoons melted butter
• 1 cup milk

Cajun-Style Chicken and Dumplings

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• 3 boneless, skinless chicken breasts, cubed (about 2 pounds) 
• 6 cups chicken stock
• Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth) 
• 2 cups unbleached all-purpose flour 
• 2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce), plus more for garnish 
• 1 tablespoon baking powder 
• 1 tablespoon chopped fresh flat-leaf parsley
• Coarse salt and freshly ground black pepper
• 1 cup whole milk
• 3 tablespoons unsalted butter 
• 1 tablespoon canola oil
• 1 onion, preferably Vidalia, chopped 
• 3 carrots, cut into 1/2-inch rounds 
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 2 cloves garlic, finely chopped 
• 10 ounces fresh baby spinach 
• 1/2 teaspoon red pepper flakes (optional)

New Southern Chicken and Herb Dumplings

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• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (1 cup)
• 1 1⁄4 teaspoons kosher salt
• 3 cups chicken broth
• 1 1⁄2 pounds skinless boneless chicken breast halves, sliced on the bias into 1⁄3-inch-thick medallions
• 3⁄4 cup sifted all-purpose flour, plus more for dusting
• 1 large egg, beaten
• 8 sprigs fresh flat-leaf parsley, large stems trimmed off

Easy Chicken and Dumplings

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• 4 cubes Bao Long brand pho base (any flavor) plus 2½ quarts water OR
• 2½ quarts broth (chicken, beef, vegetarian, whatever) simmered for 20 minutes over medium-low heat with a 1-inch piece lemongrass, 4 pieces star anise, 1/2-inch piece cinnamon bark and 2 pieces crushed garlic, then strained
• ​choose 1 or more: 1 large boneless, skinless chicken breast, thinly sliced; 8 ounces left-over filet; 1/2 pound peeled and deveined Gulf shrimp; 1 package frozen Asian soup dumplings (any variety)
• ​1 cup sliced shitaake mushrooms
• 3 baby boy choy, thinly sliced
• ​2 shallots, thinly sliced
• ​fresh mug beans sprouts and/or shredded cabbage (any variety)
• Thai basil
• ​cilantro
• ​lime juice
• ​Sriracha and/or garlic chile paste
• sliced jalapeno peppers
• ​fried shallots or fried garlic 

Fake (Faux) Pho

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