Chicken Soup With Buttermilk Dumplings Recipe

Name: Chicken Soup With Buttermilk Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 saute 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.

1122

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 7 small boneless, skinless chicken thighs (about 3 ounces each), 2 tablespoons butter, 1 large onion, chopped, and more.

Yes, Chicken Soup With Buttermilk Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Soup With Buttermilk Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions