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Quick Chicken Soup With Buttermilk

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Ingredients

Adjust Servings:
1 tablespoon olive oil
7 small boneless skinless chicken thighs (about 3oz each) or 7 small chicken breasts (about 3oz each)
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
2 carrots, sliced
3 cups home-made chicken broth or 3 cups low sodium organic chicken broth
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
sea salt, to taste
fresh ground black pepper, to taste
1/2 cup heavy cream
2 tablespoons cornstarch
10 1/4 ounces refrigerated buttermilk biscuits (5 large biscuits)
all-purpose flour, for dusting biscuits
1 tablespoon fresh lemon juice (or to taste, not that bottled stuff)

Nutritional information

634.3
Calories
322 g
Calories From Fat
35.8 g
Total Fat
14.9 g
Saturated Fat
156.2 mg
Cholesterol
1566.8 mg
Sodium
44.6 g
Carbs
3 g
Dietary Fiber
9.9 g
Sugars
33.4 g
Protein
364g
Serving Size

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Quick Chicken Soup With Buttermilk

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    Cuisine:

    This is a really neat recipe. I would have never thought of using biscuits, it was very tasty. I cooked the carrots, celery and onion longer as we like them more done. I also left out the chives/parsley. The recipe was a bit time consuming but well worth the effort. Will make again.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , This is a really neat recipe I would have never thought of using biscuits, it was very tasty I cooked the carrots, celery and onion longer as we like them more done I also left out the chives/parsley The recipe was a bit time consuming but well worth the effort Will make again , Outstanding soup!! I had this soup at a friends house and loved it When I made it at home used leftover roasted chicken from the store and baked the biscuits halfway through before adding them to the soup I then put the pot in the oven to continue to brown the biscuits It cooked the biscuits quicker than when my friend made it Yum! Yum! Thank you for posting the recipe This was I can never lose it


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    Steps

    1
    Done

    Heat Oil in Large Pot Over Medium-High Heat.

    2
    Done

    Cook Chicken 6 Minutes on Each Side or Until Lightly Browned.

    3
    Done

    (chicken May not Completely Cook Through but Will Finish Cooking When Returned to Broth.).

    4
    Done

    Transfer Chicken to Cutting Board; Cut Into Bite Size Pieces; Set Aside. (keep Warm).

    5
    Done

    Melt Butter in Pot Over Medium Heat.

    6
    Done

    Add Onion, Celery, and Carrot and Saute For 3 Minutes.

    7
    Done

    Stir in Broth,, Thyme, Sea Salt, & Pepper.

    8
    Done

    Bring to a Boil, Reduce Heat and Simmer, Covered 5 Minutes.

    9
    Done

    Whisk Together Cream and Cornstarch in a Small Bowl; Stir in Simmering Broth.

    10
    Done

    Cut Each Biscuit Into Quarters and Dredge Pieces in Flour, Shaking Off Excess.

    11
    Done

    Add Biscuits to Broth and Cook Partially Covered or Until Biscuits Are Firm to the Touch. (biscuits Will Continue to Cook.).

    12
    Done

    Add Chicken, Lemon Juice and Chives to Broth, Simmer Until Chicken Is Heated Throguh.

    13
    Done

    Season With Additional Sea Salt & Freshly Ground Black Pepper, If Desired.

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    Michael Hayes

    Whiskey wizard infusing his dishes with the rich and complex flavors of bourbon.

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