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Chicken Soup with Buttermilk Dumplings Recipe

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This recipe for Chicken Soup with Buttermilk Dumplings, by , is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Chatham


1 T. olive oil
7 small (3 oz. each) boneless, skinless chicken thighs
2 T. butter
1 large onion, chopped
2 celery ribs, sliced
2 carrots, sliced
5 c. low-sodium chicken broth
2 tsp. chopped fresh thyme or 1/2 tsp. dried
Sea salt, to taste
Freshly ground pepper, to taste
1/2 c. heavy cream
2 T. cornstarch
1 (10.2 oz.) can refrigerated buttermilk biscuits, 5 large*
All-purpose flour, for dusting biscuits
1 T. fresh lemon juice or to taste
1/4 c. chopped fresh chives or parsley

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. Melt butter in pot over medium heat. Add onion, celery and carrots, and sauté 3 minutes. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Whisk together cream and cornstarch in a small bowl; stir into simmering broth. Cut biscuits into quarters and dredge pieces in flour, shaking off excess. Add biscuits to broth, cook partially covered, 3 minutes on each side 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 through. Season with additional sea salt and pepper, if desired. *I use a whole can of Grands biscuits and cook the final product at least 15 minutes longer on low heat to cook the dumplings and meld the ingredients together.




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