Chicken Soup with Buttermilk Dumplings
- 1 tablespoon olive oil
- 7 small boneless, skinless chicken thighs (about 3 oz
- 2 tablespoons butter
- each) – I use a couple of packages 10 - 12
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 carrots. sliced (as many as you like)
- ½ cup heavy cream
- 5 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- Sea salt, to taste
- Freshly ground pepper, to taste
- 2 teaspoons chopped fresh thyme
- 1 (10.2 ounce) can refrigerated buttermilk biscuits
- or ½ teaspoon dried thyme
- 5 –large – I just use the can
- All-purpose flour for dusting the biscuits
- 1 tablespoon fresh lemon juice, or to taste
- ¼ cup chopped fresh chives or parley (I use chives)
Heat olive oil in a large pot over medium-high heat. Cook chicken thighs 6 minutes of each side or until lightly browned. (Chicken may not completely cook through but will finish cooking when returned to broth.) Transfer chicken to a cutting board; cut into bite-size pieces, and set aside.
Melt butter in pot over medium heat (I use the same pot). Add onion, celery and carrot and sauté 3 minutes. Stir in broth, salt, pepper and thyme. Bring to a boil, reduce heat and simmer, covered for 5 minutes.
Whisk together cream and cornstarch in a small bowl. Stir into simmering broth.
Cut each biscuit into quarters, and dredge pieces in flour, shaking off excess. Add biscuits to broth and cook partially covered, 3 minutes on each side or until biscuits are firm to the touch (Biscuits will continue to cook.)
Add chicken (and any juices on plate), lemon juice and chives to broth; simmer until chicken is heated through. Season with additional sea salt and pepper, if desired.
- Makes: 4-6 servings (about 9 cups) Prep: 15 minutes, Cook: 30 minutes