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Quick Chicken Soup With Buttermilk Dumplings

This childhood favorite takes a third of the time with equal success. Refrigerator biscuits make the dumplings. It really is very tasty and delicious. Cottage living magazine, 10/2007 issue.

Steps

Heat oil in large pot over medium-high heat.
Cook chicken 6 minutes on each side or until lightly browned.
Transfer chicken to cutting board.
Cut into bite size pieces.
Set aside.
Melt butter in pot over medium heat.
Add onion , celery , and carrot and saute for 3 minutes.
Stir in broth , , thyme , sea salt , & pepper.
Bring to a boil , reduce heat and simmer , covered 5 minutes.
Whisk together cream and cornstarch in a small bowl.
Stir in simmering broth.
Cut each biscuit into quarters and dredge pieces in flour , shaking off excess.
Add biscuits to broth and cook partially covered or until biscuits are firm to the touch.
Add chicken , lemon juice and chives to broth , simmer until chicken is heated throguh.
Season with additional sea salt & freshly ground black pepper , if desired.

Ingredients

olive oil, boneless skinless chicken thighs, butter, onion, celery ribs, carrots, chicken broth, fresh thyme, sea salt, fresh ground black pepper, heavy cream, cornstarch, refrigerated buttermilk biscuits, all-purpose flour, fresh lemon juice, fresh chives