Chicken and Leek Soup with Parmesan Dumplings
A quick and comforting chicken and dumping soup!
Servings: 4
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
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.
Nutrition
Calories: 635kcal | Carbohydrates: 53g | Protein: 45g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 165mg | Sodium: 1384mg | Potassium: 900mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2579IU | Vitamin C: 18mg | Calcium: 225mg | Iron: 5mg
