Chicken Soup with Buttermilk Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prepare this childhood favorite in a third of the time your mom's recipe takes-with equal success. Refrigerator biscuits make great ready-made dumplings. The trick is to coat them lightly in flour and then cook in gently simmering broth without overstirring. Prep: 15 minutes; Cook: 30 minutes. Ingredients:
1 tablespoon olive oil |
7 small boneless, skinless chicken thighs (about 3 ounces each) |
2 tablespoons butter |
1 large onion, chopped |
2 celery ribs, sliced |
2 carrots, sliced |
5 cups low-sodium chicken broth |
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme |
sea salt, to taste |
freshly ground pepper, to taste |
1/2 cup heavy cream |
2 tablespoons cornstarch |
1 (10.2-ounce) can refrigerated buttermilk biscuits (5 large biscuits) |
all-purpose flour, for dusting the biscuits |
1 tablespoon fresh lemon juice, or to taste |
1/4 cup chopped fresh chives or parsley |
Directions:
1. Heat olive oil in a large pot over medium-high heat. Cook chicken thighs 6 minutes on 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.
2. Melt butter in pot over medium heat. Add onion, celery, and carrot, and sauté 3 minutes. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, covered, 5 minutes.
3. Whisk together cream and cornstarch in a small bowl; stir into simmering broth.
4. 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.)
5. Add chicken, lemon juice, and chives to broth; simmer until chicken is heated through. Season with additional sea salt and pepper, if desired.
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