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    You are in: Home / Recipes / Quick Chicken Soup With Buttermilk Dumplings Recipe
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    Quick Chicken Soup With Buttermilk Dumplings

    Quick Chicken Soup With Buttermilk Dumplings. Photo by mydesigirl

    1/1 Photo of Quick Chicken Soup With Buttermilk Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Manami's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on March 23, 2010


      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.

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    • on November 01, 2009


      Outstanding soup!! I had this soup at a friends house and loved it. When I made it at home I 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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    • on November 30, 2008


      This soup is outstanding!! The flavors are wonderful. I used chicken breast and chives. I am terrified of making dumplings but this is my answer! The only thing that I will do differently next time is to cut the biscuits into 1/8 sections because they really blow up. Thank you so much for posting such a great recipe! Made for My 3 Chefs '08.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Quick Chicken Soup With Buttermilk Dumplings

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 634.2
    Calories from Fat 322
    Total Fat 35.8 g
    Saturated Fat 14.9 g
    Cholesterol 156.2 mg
    Sodium 1566.7 mg
    Total Carbohydrate 44.6 g
    Dietary Fiber 2.9 g
    Sugars 9.9 g
    Protein 33.4 g

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