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Crack Chicken Soup with Cheddar Bay Biscuit Topping
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Crack Chicken Soup with Cheddar Bay Biscuit Topping

45 Min.Für 6Nutri-Score D€€
von @macy.blackwell7 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • rotisserie chicken (shredded)Fleisch450 g
  • ranch seasoning mix (one packet)Vorräte1 Stück
  • chicken brothVorräte720 ml
  • waterAndere240 ml
  • bacon (cooked and crumbled)Fleisch300 g
  • cream cheese (one brick, softened)Milchprodukte225 g
  • cheddar cheese (shredded)Milchprodukte200 g
  • cheddar bay biscuit mix (one box, with its required ingredients)Backwaren1 Stück
  • green onion (sliced, optional)Obst & Gemüse2 Stücke

pro Portion

Nährwerte

466kcal

Kohlenhydrate
22 g
Eiweiß
29 g
Fett
29 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Auflaufform
  • Backpinsel
  • Backofen

Schritt für Schritt

Zubereitung

  1. Simmer the soup base

    • Add the chicken, ranch seasoning, chicken broth and water to a soup pot.
    • Heat on medium low and bring to a simmer.
    Schritt 1

  2. Melt in the cheese and bacon

    • Add the bacon, cream cheese and cheddar.
    • Stir until melted together and smooth.
    Schritt 2

  3. Fill the baking dishes

    • Pour the soup into oven-safe dishes, filling them about two-thirds full.
    Schritt 3

  4. Top with biscuit dough

    • Prepare the biscuit dough according to the box directions.
    • Plop the dough over the soup.
    Schritt 4

  5. Bake

    • Bake at 220 °C until the biscuit topping is golden and cooked through.
    Schritt 5

  6. Brush with garlic butter

    • Brush the garlic butter from the box over the hot biscuit topping.
    Schritt 6

  7. Finish and serve

    • Top with sliced green onion and enjoy.
    Schritt 7
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