Ana at Sweet Almond Tree chose Chicken and Dumplings for this week. I grew up eating chicken and biscuits. I’ve had chicken and dumplings at The Cracker Barrel, but those are rolled, flat dumplings. I actually have the recipe for those and have made it from time to time. I don’t think I’ve ever had drop dumplings before, so this was a new thing to try. This was essentially like making chicken soup, or the base for chicken and biscuits, except I normally don’t use turnips and parsnips. When I make chicken and biscuits, I thicken it with flour. This remains thin, like a soup. The dumplings were easy to make and puffed up so prettily in the pot. It was almost like eating matzoh ball soup in a way, but the dumplings are lighter than that. We really enjoyed this. I would definitely make this again as alternative to chicken soup or chicken and biscuits. It was better the second day, since the broth thickened a bit from the dumplings.