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Chicken Stew & Dumplings

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons olive oil
  • 1 large onion, peeled and diced
  • 500 grams mixed root vegetables, such as carrots, celeriac, potatoes, parsnips, chopped into 2cm cubes
  • 2 fresh bay leaves
  • 1 Knorr Chicken Stock Pot
  • 100 gram pearl barley
  • 250 gram self-raising flour
  • 1 pinch of salt
  • 125 grams cold butter
  • 3 tablespoons fresh parsley, finely chop
  • 300 grams leftover chicken breasts, shredded
  • 100 grams leafy greens, such as kale, or chard

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

764kcal

Energy (kJ)

3193kJ

Protein (g)

26.6g

Carbohydrate incl. fibre (g)

82.0g

Carbohydrate excl. fibre (g)

71.6g

Sugar (g)

9.2g

Fibre (g)

10.3g

Fat (g)

36.4g

Saturated fat (g)

17.9g

Unsaturated fat (g)

14.8g

Monounsaturated fat (g)

12.3g

Polyunsaturated fat (g)

2.5g

Trans fat (g)

1.0g

Cholesterol (mg)

112mg

Sodium (mg)

1459mg

Salt (g)

3.64g

Vitamin A (IU)

2748IU

Vitamin C (mg)

26.1mg

Calcium (mg)

268mg

Iron (mg)

4.39mg

Potassium (mg)

597mg

Total

3055kcal

12773kJ

106.4g

327.8g

286.5g

36.7g

41.3g

145.5g

71.5g

59.1g

49.1g

10.0g

4.2g

447mg

5835mg

14.58g

10991IU

104.4mg

1072mg

17.56mg

2389mg


  • 1 Heat the oil in a large saucepan, add the onion, root vegetables and bay leaves, then cook for 10 to 15 minutes, stirring often.
  • 2 Boil the kettle. Measure out 900ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock.
  • 3 Pour it into the pan, add the pearl barley and cook for 35 minutes, or until the grains are tender but still with a bit of ‘bite’.
  • 4 Meanwhile, make the parsley dumplings. Place the flour and salt in a bowl, grate in the butter and rub it in to form breadcrumbs. Stir in the parsley.
  • 5 Pour in 100ml of cold water and bring it together to form a sticky dough.
  • 6 Use a knife to cut the dough into 12 pieces, then roll into balls.
  • 7 Stir the chicken and greens through the stew, topping up with water if needed. Season to taste with black pepper, then plop the dumplings on top.
  • 8 Pop a lid on top, then simmer for 20 minutes, or until the dumplings have puffed up and an inserted skewer comes out clean.