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Chicken and Dumplings

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

95.4g

Energy (kJ)

6754kJ

Energy (kcal)

1614kcal

Carbohydrate incl. fibre (g)

108.3g

Carbohydrate excl. fibre (g)

101.5g

Sugar (g)

6.0g

Fibre (g)

6.9g

Fat (g)

86.3g

Saturated fat (g)

22.3g

Unsaturated fat (g)

57.2g

Monounsaturated fat (g)

35.8g

Polyunsaturated fat (g)

21.4g

Trans fat (g)

3.2g

Cholesterol (mg)

323mg

Sodium (mg)

1901mg

Salt (g)

4.75g

Vitamin A (IU)

9734IU

Vitamin C (mg)

24.3mg

Calcium (mg)

576mg

Iron (mg)

13.20mg

Potassium (mg)

1415mg

Total

381.5g

27017kJ

6456kcal

433.3g

405.9g

23.9g

27.4g

345.1g

89.4g

228.7g

143.0g

85.6g

12.8g

1293mg

7605mg

19.01g

38936IU

97.4mg

2304mg

52.81mg

5660mg

  • 2 Knorr chicken stock pot
  • 1 l boiling water
  • 45 ml Stork margarine
  • 2 medium onions, peeled and diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 6 cloves garlic, crushed
  • 15 ml vegetable oil
  • 1 chicken, cut into 8 pieces
  • 1 small leek, diced
  • 2 sprigs thyme
  • 2 Robertsons bay leaf

For the Dumplings:

  • Knorr chicken stock pot
  • 250 ml boiling water
  • 500 g self-raising flour
  • 30 ml Stork margarine, melted
  • 15 ml Robertsons cumin
  • 15 ml parsley, chopped
  • 15 ml chives, chopped