merryb > wrote:
> 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.

Chicken with noodles over mashed potatoes... oh dear! That definitely
sounds um... hearty

I make (and eat) soups and stews year round. I had planned to make potato
leek soup but Publix apparently feels the need to trim the leeks for me...
to the point of leaving only 1 inch of edible white. I refuse to pay $2.39
for tough green stalks. So I scrapped that idea and went with the chicken &
dumplings instead.

Jill