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.
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
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.
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.
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, lemon juice, and chives to broth; simmer until chicken is heated through. Season with additional sea salt and pepper, if desired.