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As I type this post and recipe, it is currently 4°F outside with a real feel of -3°F. Frigid and bitterly cold don’t even describe what that temperature does to your body. This recipe will help melt all of those body woes and warm the soul. It is a simple soup of leeks, chicken broth or stock, and lovely little clouds of parmesan dumplings that steam and puff when placed on top of the hot soup.
For the Chicken
I make my own Roast Chicken and use the carcass to make a Quick Chicken Stock, but a store-bought rotisserie chicken and stock or broth work in a pinch (just freeze the carcass to make stock later). Whether you roast your chicken or buy a rotisserie chicken, the weight will vary, but all you need is three cups of shredded chicken (leftovers can be used for sandwiches or other meals.
For the Leeks
The recipe calls for 1 pound of whole leeks, using only the white and light green parts. Since this will yield a smaller weight, look for leeks that have a higher ratio of white and light green parts to the dark green parts. But don’t throw away the dark green. Use them or freeze them to make homemade stock or broth.
For the Dumplings
These are straightforward to make with just a few ingredients you probably have on hand. Parmesan cheese is the star flavor component of these dumplings. Other hard dry cheeses like Grana Padano, Dry Jack (which is aged, not a soft Monterey Jack), American Grano, Asiago, or Pecorino could be substituted. When scooping the dumpling batter, I like to use a 1/2 ounce ice cream scoop, but you can also use two spoons. Having said that, you could also save yourself even more time by using store-bought gnocchi, which has a similar chewy texture to the homemade dumplings. Or you could simply omit the dumplings altogether and serve it with some No-Knead Country Bread. This rustic soup is that good all on its own!
The recipe serves four, but when there are only two of us, I know I will have leftovers. Therefore, I do not break up the dumplings before serving the soup. Instead, I remove the dumplings and place a few on top of the soup. That way, we can “break” up our own, and I can store the leftovers in a separate container so they do not dissolve into the stored soup.
A finishing touch of fresh lemon juice and chopped fresh parsley brightens the flavors and makes this a perfect and comforting soup to serve on a cold winter night.
Leek and Chicken Soup with Parmesan Dumplings
serves 4
For the Dumplings
1 cup unbleached, all-purpose flour
1 ounce Parmesan cheese, grated (about 1/2 cup)
1/3 cup water
1 extra-large egg, lightly beaten
1/2 teaspoon kosher salt, divided
1/2 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
For the Soup
4 tablespoons unsalted butter
1 pound leeks, white and light green parts only, halved lengthwise, washed thoroughly, and sliced 1/2-inch thick
1 teaspoon kosher salt
2 medium garlic cloves, minced
6 cups chicken stock or broth, Homemade or store-bought
1 (2 1/2 pound) rotisserie chicken or Roast Chicken, skin and bones removed, and meat shredded into bite-sized pieces (about 3 cups)
2 teaspoons freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley
For the Dumplings
Combine flour, Parmesan, water, egg, 1/2 teaspoon salt, baking powder, and pepper in a bowl; set aside.
For the Soup
Melt butter in a Dutch oven over medium-high heat. Add leeks and remaining 1/2 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 a simmer. Carefully stir in chicken and cook until heated through, about 1 minute. Add lemon juice and stir.
Reduce heat to medium. Using a 1/2-ounce ice cream scoop or 2 spoons, drop or scrape rough tablespoon-size dumplings into the soup and cook, without stirring, for 2 minutes. Gently stir to break up dumplings and continue to cook 2 minutes longer. Enjoy!
*Note: If storing leftovers, remove dumplings before breaking them up, serving a few per bowl. Store leftover dumplings and soup in separate air-tight containers for up to two days.
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Chicken and Leek Soup with Parmesan Dumplings
Ingredients
For the Dumplings
- 1 cup unbleached, all-purpose flour
- 1 ounce Parmesan cheese, grated (about ½ cup)
- ⅓ cup water
- 1 extra-large egg, lightly beaten
- 1 teaspoon Kosher salt, divided
- ½ teaspoon baking powder
- ¼ teaspoon freshly ground black pepper
For the Soup
- 4 tablespoons unsalted butter
- 1 pound leeks, white and light green parts only, halved lengthwise, washed thoroughly, and sliced ½-inch thick
- ½ teaspoon Kosher salt
- 2 medium garlic cloves, minced
- 6 cups chicken stock or broth, Homemade or store-bought
- 1 2 ½ pound rotisserie chicken or Roast Chicken, skin and bones removed, and meat shredded into bite-sized pieces (about 3 cups)
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
For the Dumplings
- Combine flour, Parmesan, water, egg, ½ teaspoon salt, baking powder, and pepper in a bowl; set aside.
For the Soup
- Melt butter in a 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 a simmer. Carefully stir in chicken and cook until heated through, about 1 minute. Add lemon juice and stir.
- Reduce heat to medium. Using a ½-ounce ice cream scoop or 2 spoons, drop or scrape rough tablespoon-size dumplings into the soup and cook, without stirring, for 2 minutes. Gently stir to break up dumplings and continue to cook 2 minutes longer. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
