Chicken and Leek Soup with Parmesan Dumplings | Louisiana Kitchen & Culture

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)