Chicken Soup with Buttermilk Dumplings

Name: Chicken Soup with Buttermilk Dumplings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 289 grams refrigerated buttermilk biscuits (5 large biscuits); 2 carrots, sliced; 2 ribs celery ribs, sliced; 2 Tbsps cornstarch; 59 milliliters chopped fresh chives or parsley; 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme; 118 milliliters heavy cream; 1 Tbsp fresh lemon juice, or to taste; 1 liters low-sodium chicken broth; 1 Tbsp olive oil; 1 large onion, chopped; 6 servings Freshly ground pepper, to taste; 6 servings Sea salt, to taste; 595 grams small boneless, skinless chicken thighs (about each)

Chicken Soup with Buttermilk Dumplings might be a good recipe to expand your main course repertoire. This recipe serves 6. One serving contains 478 calories, 27g of protein, and 27g of fat. If you have butter, heavy cream, carrots, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.)

Ingredients you will need

Chicken Thighs

Olive Oil

Whole Chicken

Broth

Equipment you will use

Pot

Transfer chicken to a cutting board; cut into bite-size pieces, and set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Melt butter in pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add onion, celery, and carrot, and saut 3 minutes. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, covered, 5 minutes.

Ingredients you will need

Carrot