"If you want to experience the best Southern Chicken and dumplings, look no further. These creamy, homemade dumplings are simply unbeatable. Don't settle for boring dinners when you can have the best in your kitchen!"
Welcome to Collard Valley Cooks! Have you wished you could make your Chicken and dumplings taste like Mama made them? You can do it! Come sit at my table and watch my cooking videos. You will learn how to cook Southern-style dishes using my mama's techniques and recipes. You will become a great cook, so stick around and don't miss a post by clicking that subscribe button today! Please leave me a comment if you like this recipe!

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Chicken & Dumplings (Vol. 1 Cookbook Recipe)
BOIL A YOUNG FRYER CHICKEN
1 1/2 TSP. SALT
1/2 TSP. PEPPER
1 CHICKEN BOUILLON KNORR
OR 1 TBSP. GRANULES
2 STALKS OF CELERY
1 ONION CHOPPED
MAKE 2 BATCHS OF DUMPLINGS (RECIPE below)
2-10.5 OZ CANS OF CREAM OF CHICKEN
1 TSP. SALT
1/2 TSP. PEPPER
4 HEAPING TBSP. SELF-RISING FLOUR (WHITE-LILY)
1 CUP MILK
Dumplings (Vol. 1 Cookbook Recipe)
2 CUPS SELF-RISING FLOUR (WHITE-LILY)
3 TBSP. COLD SALTED BUTTER (IN THIN PIECES)
OR 1/8 CUP VEGETABLE SHORTENING
2/3 CUPS MILK (SOME USE BROTH BUT MAKES IT A NOODLE TYPE OF DUMPLING)
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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