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