chicken and thyme-rosemary buttermilk biscuits

i made this last friday for some friends who stopped by for dinner. i forgot to take pictures, so i had to make it again (not complaining, it was wonderful!) during the week. we're still eating the leftovers from the second batch. this was a first-time recipe for me, and will now be my go-to chicken soup.

not feeling the dumplings? skip those and add about a cup of uncooked egg noodles during the last ten minutes of cooking, and feel free to adjust the recipe. add more veggies, leave the barley out, experiment with the herbs.

4 chicken thighs, skinless and boneless
4 chicken breasts, skinless and boneless
1 c chopped yellow onion
2 c sliced carrots
1 large potato, cubed
2-3 celery stalks, sliced
1 tsp dried thyme
pinch of dried rosemary
3/4 tsp salt
1 tbs pearl barley
4-6 cups chicken stock (enough to cover all ingredients)
1/4 c water
1/4 c flour

in a large soup pot over high heat, combine chicken thighs, chicken breasts, onion, carrots, celery, potato, thyme, rosemary, salt, barley, and enough chicken stock to cover all the ingredients. bring to a boil. reduce heat to low and simmer, covered, for 45 minutes.
mix flour and water in a small bowl and pour into soup, mixing well. allow to thicken, about 2-5 minutes.

for the dumplings:
2 c flour
1 c buttermilk
1 tsp dried thyme
pinch of dried rosemary
1/2 tsp salt

mix until combined. drop by heaping teaspoonful on top of the hot soup. turn the heat up to high and cook, uncovered, for about 10 minutes. reduce heat to low and cover, simmering another 10-15 minutes until dumplings are done (test by inserting a toothpick into one. if it comes out clean they're done).

serve 4-6