Chicken and leek stew with parsley dumplings

Chicken and leek stew with parsley dumplings
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 422.8
  • Total Fat: 13.6 g
  • Cholesterol: 68.4 mg
  • Sodium: 472.2 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 32.8 g

View full nutritional breakdown of Chicken and leek stew with parsley dumplings calories by ingredient

Number of Servings: 4


    1 tbsp vegetable oil
    2 medium Leeks, sliced
    1 medium onion, sliced
    3 medium carrots, chopped
    3 cloves Garlic, thinly sliced
    2 Chicken breast, cut into bite-sized chunks
    300ml hot chicken stock
    2 sprigs Thyme
    1/2 Lemon, juice only

    For the dumplings

    125g self-raising flour
    60g shredded vegetable suet
    0.5 tsp sea salt
    2 tbsp fresh Parsley, finely chopped


Heat the oil in a large pan and cook the leeks, onions, carrots and garlic for 2-3 minutes until softened.

2. Add the chicken pieces and cook for a further 2 minutes.

3. Stir in the stock and bring to the boil. Cover and simmer for 5 minutes.

4. For the dumplings: mix together the flour, suet, pinch of salt, parsley and enough cold water (about 150ml) to make a soft dough. Shape into 6 small balls and drop into the stew along with the thyme sprigs.

5. Cover and cook for a further 15 minutes until the dumplings are puffed and have risen to the surface and the chicken is cooked through. Add a squeeze of lemon juice, adjust the seasoning if necessary and serve in warmed bowls.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEEKYCHOOK.