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

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 Chicken and Herb Dumplings
Chicken and Herb Dumplings
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Chicken and Herb Dumplings
Votes: 0
Rating: 0
You:
Rate this recipe!
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.