Roast Chicken Leftovers Stew with Easy Peasy Dumplings
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty stew of roasted chicken, root vegetables, mushrooms, and dumplings in a savory broth. Warm, comforting, and perfect for using up leftover roast chicken. Classic comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 200 g swede (rutabaga) (chopped into 2cm chunks)
- 200 g parsnips (chopped into 2cm chunks)
- 200 g carrots (chopped into 2cm chunks)
- 100 g mushrooms (chopped into 1cm chunks)
- 100 g leek (chopped into 1cm chunks)
- 2 tablespoons flour
- 750 ml chicken stock (or vegetable stock, or whatever goes best with the meat you are using)
- 500 g leftover cooked chicken (shredded (or whatever leftover meat you’ve got))
- 1 large cooking apple (chopped into 16 pieces)
- 200 g self raising flour
- 100 g suet (meat or vegetable)
- Salt
- Cold water
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1402mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1277mg
- Calcium
- 272mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1402MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.