Chicken Soup with Buttermilk Dumplings

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.

Yield: Makes 4 to 6 servings (about 9 cups)
Recipe from MyRecipes

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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

Preparation

  1. 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. 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. 3. Whisk together cream and cornstarch in a small bowl; stir into simmering broth.
  4. 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. 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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