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Cheddar Bay Crack Chicken Soup
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Cheddar Bay Crack Chicken Soup

45 minServes 6Nutri-Score D€€
from @sidneyy.nicoleee1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • shredded chicken (cooked, shredded)Meat450 g
  • ranch seasoning mix (one packet)Spices1 piece
  • chicken brothPantry960 ml
  • bacon (cooked and crumbled)Meat450 g
  • cream cheese (one block, cubed)Dairy225 g
  • cheddar cheese (shredded)Dairy200 g
  • cheddar bay biscuit mix (one box, prepared with its seasoning packet)Bakery1 piece
  • garlic butter (melted, for brushing)Dairy50 g

per serving

Nutrition

488kcal

Carbs
22 g
Proteins
29 g
Fat
32 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Baking dish
  • Pastry brush

step by step

Method

  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.
    Step 1

  2. Transfer to a baking dish

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

  4. Bake

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

  5. Finish and serve

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