Chicken and Leek Soup with parmesan dumplings

Serves 4 / Total Time: 40 minutes

Ingredients

• 1 cup all-purpose flour
• 1 ounce Parmesan cheese, grated (1/2 cup)
• ⅓ cup water
• 1 large egg, lightly beaten
• 1 teaspoon table salt, divided
• ½ teaspoon baking powder
• ¼ 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)
• Chopped parsley (optional)

Directions

1. Combine flour, Parmesan, water, egg, ½ teaspoon salt, baking powder, and pepper in bowl; set aside.
2. Melt butter in Dutch oven over medium-high heat. Add leeks nd remaining ½ teaspoon salt an cook until softened and beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant about 1 minutes. stir in broth and bring to a simmer.
3. 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 dumplings and continue to cook 2 minutes longer. Carefully stir in chicken and cook until heated through, about 4 minutes. Sprinkle with chapped parsley, if using, and serve.