Directions

1. Preheat a Lodge 7 Quart Dutch Oven over medium heat. Melt the butter in the dutch oven. Add the onion, carrots, celery and season with 1-2 tbsp John Henry’s Texas Chicken Tickler. Cook until onions are translucent and carrots and celery are softened; about 10 minutes.

2. Add the flour and garlic. Cook for one minute, stirring constantly. Add the thyme, sage, vegetable stock, and cream. Bring to a simmer. Mix the Bisquick and milk together to for a biscuit dough.
3. Add the shredded turkey and frozen corn. Spoon in small bits of the biscuit dough. Allow it to return to a simmer. Continue cooking another 10-15 minutes to cook the dough and heat the turkey.
   

4. We start this process like most soups, with mirepoix (onions, carrots and celery).

   

5. A little heavy cream and a good amount of hearty vegetable stock. Splurge for the good stuff. That weak vegetable broth will yield weak soup in the end.

   

6. Keeping it simple with Bisquick biscuit dough for our dumplings. Go all out and make it from scratch, or simplify it further by cutting up canned biscuits and tossing those in.