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

Name: 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); Chopped parsley for garnish

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Chicken and Leek Soup with Parmesan Dumplings offers a comforting blend of savory leeks, tender chicken, and fluffy dumplings in a flavorful broth—perfect for a cozy meal.

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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