Quick Chicken Soup With Buttermilk Dumplings

READY IN: 45mins
Recipe by Manami

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.

Top Review by mollywally

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.

Ingredients Nutrition


  1. Heat oil in large pot over medium-high heat.
  2. Cook chicken 6 minutes on each side or until lightly browned.
  3. (Chicken may not completely cook through but will finish cooking when returned to broth.).
  4. Transfer chicken to cutting board; cut into bite size pieces; set aside. (Keep warm).
  5. Melt butter in pot over medium heat.
  6. Add onion, celery, and carrot and saute for 3 minutes.
  7. Stir in broth,, thyme, sea salt, & pepper.
  8. Bring to a boil, reduce heat and simmer, covered 5 minutes.
  9. Whisk together cream and cornstarch in a small bowl; stir in simmering broth.
  10. Cut each biscuit into quarters and dredge pieces in flour, shaking off excess.
  11. Add biscuits to broth and cook partially covered or until biscuits are firm to the touch. (Biscuits will continue to cook.).
  12. Add chicken, lemon juice and chives to broth, simmer until chicken is heated throguh.
  13. Season with additional sea salt & freshly ground black pepper, if desired.

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