Chicken and Leek Soup with Parmesan Dumplings
A comforting soup with tender leeks, shredded rotisserie chicken, and fluffy Parmesan dumplings, simmered together in a savory chicken broth.
30 min
Servings4
Plan it in the app to put it on your week.
Steps
- 1Combine flour, Parmesan, water, egg, ½ teaspoon salt, baking powder, and pepper in bowl; set aside.
- 2Melt butter in 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 simmer.
- 3Reduce 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 1 minute. Serve.
Nutrition
- Calories
- 384kcal
- Protein
- 12g
- Carbs
- 43g
- Fat
- 19g
- Fiber
- 3g
- Sugar
- 6g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does chicken and leek soup with parmesan dumplings take to make?
About 30 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.