On Aug 10, 12:31 pm, "jmcquown" > wrote:
> I've got a whole cut up chicken simmering on the stove with celery, onion,
> carrot, bay leaves, salt & pepper. Chicken & dumplings for dinner! I
> prefer small drop dumplings to rolled doughy dumplings.
>
> I only add the vegetables to make a nice rich stock. They get strained out
> and discarded when I remove the chicken to debone it. I know some people
> add vegetables to the (almost) finished product - carrots, celery, green
> beans, corn, peas, even potatoes. Doesn't that make it chicken stew with
> dumplings instead? Not that it really matters, it's just not what I think
> of as chicken & dumplings.
>
> Jill <--whose Scottish grandmother added drop dumplings to beef or mutton
> stew

When my mom makes this, she adds noodles to the broth, and serves it
over mashed potatoes! Talk about hearty- you need a nap after dinner!
It sounds good, but I usually don't cook stuff like that during the
summer.