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.
Provided by Manami
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pot over medium-high heat.
- Cook chicken 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 cutting board; cut into bite size pieces; set aside. (Keep warm).
- 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. (Biscuits will continue to cook.).
- 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.
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