Chicken Soup with Buttermilk Dumplings (Cottage Living)

While we're on the soup kick, I thought I'd add my latest favorite (up until the new tomato soup recipe, of course). It's not super simple, but the results are totally worth the half-hour or so in the kitchen. Very creamy and satisfying. NOT, however, healthy, I wouldn't think.

Ingredients:
1 tablespoon olive oil
7 small boneless, skinless chicken thighs (I used chicken breasts instead)
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
2 carrots, sliced
5 cups low-sodium chicken broth (I used water with chicken boullion b/c I had it)
2 teaspoons chopped fresh thyme OR 1/2 teaspoon dried thyme
Salt
Pepper
1/2 cup heavy cream
2 tablespoons cornstarch
1 (10.2 oz) can refrigerated buttermilk biscuits
All purpose flour (for dusting buscuits)
1 tablespoon fresh lemon juice
1/4 cup fresh chives or parsley

1. Heat olive oil in a large pot over medium-high heat. Cook chicken 6 minutes on each side or until lightly browned. (Chicken may not be cooked all the way through, but that's okay b/c it will finish up when in broth.) Cut chicken into bitesize pieces and set aside.
2. Sautee onion, celery, and carrots in the butter for 3 minutes. Stir in broth and next 3 ingredients. Bring to boil and reduce heat. Simmer, covered, 5 minutes.
3. Whisk together cream and cornstarch in a small bowl; stir into simmering broth.
4. Cut each biscuit into quarters and dredge pieces in flour, shaking off excess. Add biscuits to broth and cook, partially covered, 3 minutes on each side or until biscuits are firm to the touch (I think it takes a little longer than 3 minutes, but what do I know?)
5. Add chicken, lemon juice, and chives to broth; simmer until chicken is heated through. Season with additional salt and pepper, if desired.