Chicken and Herb Dumplings

Dumplings are a low calorie treat that can be tailored any which way you like. They are a cheap and delicious way to spice up a mid-week dinner.

We’ve got a deliciously light and summery chicken stew with herby steamed dumplings – perfect to add to your 28 Day Weight Loss Challenge meal plan!

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Chicken and Herb Dumplings

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Servings

Ingredients

• 4 chicken breasts skinless, boneless
• 1 Onion
• 3 carrots
• 3 celery stalks
• 1/2 tsp dried thyme
• 1 bay leaf
• Small handful freshly chopped parsley
• 600 ml chicken stock
• 1 tin (400g) butter beans drained and rinsed
• 1 tbsp oil
• Salt and pepper
• 100 g wholemeal breadcrumbs
• 55 g self raising wholemeal flour
• 1/2 tsp baking powder
• 3 tbsp each chopped parsley and chives or thyme dill, chervil etc.
• 1 egg
• 3 tbsp skim milk
• 1 tbsp oil

Servings Ingredients 4 chicken breasts skinless, boneless 1 Onion 3 carrots 3 celery stalks 1/2 tsp dried thyme 1 bay leaf Small handful freshly chopped parsley 600 ml chicken stock 1 tin (400g) butter beans drained and rinsed 1 tbsp oil Salt and pepper 100 g wholemeal breadcrumbs 55 g self raising wholemeal flour 1/2 tsp baking powder 3 tbsp each chopped parsley and chives or thyme dill, chervil etc. 1 egg 3 tbsp skim milk 1 tbsp oil

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Instructions

1. Finely dice the onion, carrots and celery stalk. Fry in 1 tbsp oil for 10-20 minutes until softened and sweet but not golden.
2. Dice the chicken and cook until brown in another pan using cooking spray.
3. Once cooked, add chicken to the veggies. Add thyme, bay leaf, chicken stock and bring to a simmer.
4. Cook for 10 minutes, then add the butter beans and cook for another 5-10 minutes until tender. Season well and stir in the parsley when cooked. Meanwhile, make the dumplings.
5. Mix together the flour, breadcrumbs, baking powder, parsley, chives and salt and pepper in a bowl.
6. Beat together the egg, milk and oil in a jug. Make a well in the centre of the flour mix and pour in, gradually bringing the ingredients together first with a fork and then with your hands as needed.
7. Roll into 12 dumplings using well-floured hands. Drop dumplings into a pan of boiling salted water. Simmer for 5 minutes, then drain, put on top of the stew, cover and leave to simmer for 5-7 minutes or until fluffy. Serve immediately.

Recipe Notes

450 calories per serve.
Calories may differ depending on type of breadcrumbs and flour used. If you like, omit the chicken and use pork, or you could make a light beef stew using lean beef steak.

For more quick and easy dinner ideas, perfect for the whole family, join thousands of other mums on the Healthy Mummy 28 Day Challenge today!