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Cheddar Bay Crack Chicken Soup
Hoofdgerecht

Cheddar Bay Crack Chicken Soup

45 minVoor 6Nutri-Score D€€
van @sidneyy.nicoleee1 import0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • shredded chicken (cooked, shredded)Vlees450 g
  • ranch seasoning mix (one packet)Kruiden en specerijen1 stuk
  • chicken brothVoorraadkast960 ml
  • bacon (cooked and crumbled)Vlees450 g
  • cream cheese (one block, cubed)Zuivel225 g
  • cheddar cheese (shredded)Zuivel200 g
  • cheddar bay biscuit mix (one box, prepared with its seasoning packet)Bakkerij1 stuk
  • garlic butter (melted, for brushing)Zuivel50 g

per portie

Voedingswaarden

488kcal

Koolhydraten
22 g
Eiwitten
29 g
Vetten
32 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Ovenschaal
  • Bakkwast

stap voor stap

Bereiding

  1. Simmer the soup base

    • Add the shredded chicken, ranch seasoning, chicken broth, cream cheese, bacon and cheddar cheese to a soup pot over medium heat.
    • Let it simmer, stirring occasionally, until everything melts together into a creamy soup.
    Stap 1

  2. Transfer to a baking dish

    • Pour the soup into an oven-safe dish, filling it about two-thirds full.
    Stap 2

  3. Prepare the biscuit topping

    • Prepare the cheddar bay biscuit mix according to the box directions.
    • Spread the dough evenly over the top of the soup.
    Stap 3

  4. Bake

    • Bake at 425 °F until the biscuits are golden.
    Stap 4

  5. Finish and serve

    • Brush the tops of the biscuits with melted garlic butter.
    • Serve hot and enjoy.
    Stap 5
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