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Cheddar Bay Crack Chicken Soup
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Cheddar Bay Crack Chicken Soup

45 minPorcje: 6Nutri-Score D€€
od @sidneyy.nicoleee1 importugotowano 0 razy
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Składniki

6 osób
  • shredded chicken (cooked, shredded)Mięso450 g
  • ranch seasoning mix (one packet)Przyprawy1 kawałek
  • chicken brothSpiżarnia960 ml
  • bacon (cooked and crumbled)Mięso450 g
  • cream cheese (one block, cubed)Nabiał225 g
  • cheddar cheese (shredded)Nabiał200 g
  • cheddar bay biscuit mix (one box, prepared with its seasoning packet)Piekarnia1 kawałek
  • garlic butter (melted, for brushing)Nabiał50 g

na porcję

Wartości odżywcze

488kcal

Węglowodany
22 g
Białko
29 g
Tłuszcz
32 g
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Przybory

  • Garnek
  • Naczynie żaroodporne
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Transfer to a baking dish

    • Pour the soup into an oven-safe dish, filling it about two-thirds full.
    Krok 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.
    Krok 3

  4. Bake

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

  5. Finish and serve

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