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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 minServes 6Nutri-Score D€€
from @macy.blackwell7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • rotisserie chicken (shredded)Meat450 g
  • ranch seasoning mix (one packet)Pantry1 piece
  • chicken brothPantry720 ml
  • waterOther240 ml
  • bacon (cooked and crumbled)Meat300 g
  • cream cheese (one brick, softened)Dairy225 g
  • cheddar cheese (shredded)Dairy200 g
  • cheddar bay biscuit mix (one box, with its required ingredients)Bakery1 piece
  • green onion (sliced, optional)Produce2 pieces

per serving

Nutrition

466kcal

Carbs
22 g
Proteins
29 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Baking dish
  • Pastry brush
  • Oven

step by step

Method

  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.
    Step 1

  2. Melt in the cheese and bacon

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

  3. Fill the baking dishes

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

  4. Top with biscuit dough

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

  5. Bake

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

  6. Brush with garlic butter

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

  7. Finish and serve

    • Top with sliced green onion and enjoy.
    Step 7
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