Chicken and Leek Soup with Parmesan Dumplings

Recipe courtesy of One Hour Comfort from America's Test Kitchen

Serves 4

Ingredients: 
  • 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

Chicken and Leek Soup with Parmesan Dumplings

Click image to enlarge

 

Method: 

Combine flour, Parmesan, water, egg, ½ teaspoon salt, baking powder, and pepper in a bowl; set aside.

Melt butter in Dutch oven over medium-high heat. Add leeks and remaining salt and cook until softened and beginning to brown, 8-10 minutes. Add garlic and cook until fragrant, about 1 minutes. Stir in broth and bring to a simmer.

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 any clumped dumplings and continue to cook 2 minutes longer. Carefully stir in chicken and cook until heated through, about 5 minutes. Sprinkle with chopped parsley and serve.

 

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