Ingredients:

  • 1.5 lbs chicken breasts: Provides lean, clean protein that absorbs the herb flavors beautifully.
  • 2 cups yellow onion: The essential aromatic base for sweetness and depth.
  • 1 cup carrots: The mirepoix foundation of all great comfort soups.
  • 1 cup celery: The mirepoix foundation of all great comfort soups.
  • 4 cups chicken bone broth: Higher protein and richer flavor than standard stock.
  • 1/3 cup flour: These create the roux that thickens the soup.
  • 5 tbsp butter: These create the roux that thickens the soup.
  • 1 cup heavy cream: Adds that signature velvety mouthfeel.
  • 1 cup frozen peas: A pop of color and sweetness in every bite.
  • 1 tbsp fresh thyme, salt, and pepper
  • 1 tsp dried sage, salt, and pepper
  • 2 cups all purpose flour: The best balance of protein for a tender crumb.
  • 6 tbsp unsalted butter: Must be ice cold for maximum flakiness.
  • 3/4 cup buttermilk: Provides tang and works with baking powder for lift.

Instructions:

  1. Sear the chicken. Melt 2 tbsp of butter in your pot over medium high. Add chicken cubes and 1/2 tsp salt. Cook for 5 minutes until the edges are golden and the meat is opaque. Remove chicken and set aside.
  2. Sauté aromatics. Add the remaining 3 tbsp of butter to the same pot. Toss in the onion, carrots, and celery. Cook for 8 minutes until onions are translucent and fragrant.
  3. Build the roux. Sprinkle 1/3 cup flour over the veggies. Stir constantly for 2 minutes until the flour smells slightly nutty and looks like a thick paste.
  4. Incorporate broth. Slowly pour in the bone broth while whisking. Bring to a simmer. Add the thyme, sage, and remaining salt/pepper.
  5. Simmer. Return chicken to the pot. Lower heat and simmer for 15 minutes until the carrots are fork tender.
  6. Mix biscuit dough. In a bowl, combine 2 cups flour, baking powder, and salt. Cut in the ice cold butter until it looks like coarse crumbs with some pea sized chunks.
  7. Form biscuits. Stir in buttermilk until just combined. Fold the dough over itself 3-4 times on a floured surface. Cut into 6 circles. Brush with beaten egg.
  8. Bake topping. Place biscuits on a baking sheet. Bake at 425°F for 15 minutes until the tops are deeply bronzed and the layers have visibly puffed up.
  9. Finish soup. Stir the heavy cream and frozen peas into the pot. Let sit for 2 minutes until the peas are bright green and the soup is glossy.
  10. Serve. Ladle the soup into wide bowls and place a hot biscuit right in the center.