Sunday, November 27, 2011

{recipe} Fowl and Dumpling Soup - get rid of those leftovers!


Whether you made a turkey, a chicken or a duck, duck goose {oh yeah, I said that}, this semi-homemade recipe is sure to please while using up all of your holiday fowl leftovers. I created it years ago after eating at an amazing southern restaurant in Williamsburg, VA. I ordered the special: chicken and dumpling soup and a ham biscuit. Filling? Yes! But this recipe is all about that soup. It was the first time I had a creamed version. I never cared for it before because the types I had tried were like chicken noodle soup, minus the noodle, plus soggy dumpling. The following soup is rich, thick, creamy and low fat! All the soul soothing without the extra pounds and no one will ever guess it isn't decadent and from scratch.


Ingredients
3 cans 98% fat free cream of chicken soup
1 can 98% fat free cream of celery soup
1 pound of your chicken/turkey/duck, etc…
5 and 2/3 cups milk
2 and 1/4 cup low fat Heart Smart Bisquick mix
1 teaspoon dried sweet basil or regular basil


Directions
Whisk all cream of chicken and cream of celery soup together with 5 cups of milk in a large soup pot over medium low heat. Stir in leftover chicken/turkey, etc...Stir often until the mixture is nice and hot. In a separate mixing bowl, mix together the Bisquick, basil and last 2/3 cup of milk until you have a well mixed dough. Drop the dough in heaping rounded tablespoons into your soup and cover. The biscuits will rise, float and cook through. This takes about 25-35 minutes. You'll know they are completely done when they start to look dry on the top. When you touch them, there will be no dough, just a nice, firm biscuit. Grab bowls and serve out! This recipe serves approximately 6 people.




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