Chicken Soup with Buttermilk Dumplings

Ingredients

• 2 tablespoons butter 
• 10.2 ounce biscuits refrigerated canned (5 large biscuits)
• 2  carrots sliced
• 2 rib celery sliced
• 2 tablespoons cornstarch 
• 0.3 cup chives fresh chopped
• 2 teaspoons thyme or dried fresh chopped
• 0.5 cup heavy cream 
• 1 tablespoon juice of lemon fresh to taste
• 5 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 1 large onion chopped
• 6 servings pepper freshly ground to taste
• 6 servings sea salt to taste
• 21 ounces chicken thighs boneless skinless

Equipment

• bowl
• whisk
• pot
• cutting board

Directions

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.)
2. Transfer chicken to a cutting board; cut into bite-size pieces, and set aside.
3. Melt butter in pot over medium heat.
4. Add onion, celery, and carrot, and saut 3 minutes. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, covered, 5 minutes.
5. Whisk together cream and cornstarch in a small bowl; stir into simmering broth.
6. Cut each biscuit into quarters, and dredge pieces in flour, shaking off excess.
7. 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.)
8. Add chicken, lemon juice, and chives to broth; simmer until chicken is heated through. Season with additional sea salt and pepper, if desired.