Chicken Soup with Buttermilk Dumplilngs

Ingredients

• 2 carrots, sliced
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
• 2 celery ribs, sliced
• ½ cup heavy cream
• 1 tablespoon olive oil
• Freshly ground pepper, to taste
• 2 tablespoons butter
• + 9 more ingredients
• • Sea salt, to taste
  • 1 large onion, chopped
  • 1 tablespoon fresh lemon juice, or to taste
  • 7 small boneless, skinless chicken thighs (about 3 ounces each)
  • ¼ cup chopped fresh chives or parsley
  • 5 cups low-sodium chicken broth
  • All-purpose flour, for dusting the biscuits
  • 1 (10.2-ounce) can refrigerated buttermilk biscuits (5 large biscuits)
  • 2 tablespoons cornstarch

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. M...

View full recipe at My Recipes