Step 1

Sprinkle with chopped parsley before serving, if desired.

Step 2

Combine flour, Parmesan, water, egg, ½ teaspoon salt, baking powder, and pepper in bowl; set aside.

Step 3

Melt 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.

Step 4

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 1 minute. Serve.