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Crack Chicken Soup with Cheddar Bay Biscuit Topping
Plat

Crack Chicken Soup with Cheddar Bay Biscuit Topping

45 minPour 6Nutri-Score D€€
par @macy.blackwell7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • rotisserie chicken (shredded)Viandes450 g
  • ranch seasoning mix (one packet)Épicerie1 morceau
  • chicken brothÉpicerie720 ml
  • waterAutres240 ml
  • bacon (cooked and crumbled)Viandes300 g
  • cream cheese (one brick, softened)Produits laitiers225 g
  • cheddar cheese (shredded)Produits laitiers200 g
  • cheddar bay biscuit mix (one box, with its required ingredients)Boulangerie1 morceau
  • green onion (sliced, optional)Fruits et légumes2 morceaux

par portion

Nutrition

466kcal

Glucides
22 g
Protéines
29 g
Lipides
29 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Plat allant au four
  • Pinceau de cuisine
  • Four

pas à pas

Préparation

  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.
    Étape 1

  2. Melt in the cheese and bacon

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

  3. Fill the baking dishes

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

  4. Top with biscuit dough

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

  5. Bake

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

  6. Brush with garlic butter

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

  7. Finish and serve

    • Top with sliced green onion and enjoy.
    Étape 7
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