Crack Chicken Soup with Cheddar Bay Biscuit Topping
Crack Chicken Soup with Cheddar Bay Biscuit Topping is a creamy soup featuring chicken, bacon, ranch and cheese that comes together quickly.
A CREAMY SOUP RECIPE
Oh this Crack Chicken Soup with Cheddar Bay Biscuit Topping is so delicious! It was born out my love for Crack Chicken. If you love those flavors, then you’re going to love this easy soup recipe. It has the same flavors and I topped it with some Cheddar Bay Biscuit mix topping for a little extra special texture and it adds to the delicious, cheesy flavor. My family went absolutely nuts for this – it turned out so good! This soup is perfect for when you want that filling, comfort food meal without a ton of work.
FREQUENTLY ASKED QUESTIONS:
Vegetables can be added. Some frozen peas and carrots or mixed vegetables. Add them in at the beginning with the chicken broth.
Store bought bacon pieces can be used instead of cooking up bacon. These can be found in packets down the salad dressing aisle of the grocery store. You could also cook up some microwave bacon as well.
If you don’t like cream cheese, heavy cream can be used to still ensure this is still creamy. I would use about a cup.
You’re preparing the biscuit mix just like the instructions call for on the box, I just wrote out all the ingredients separately here so you don’t have to keep referring to the box instructions.
If you don’t have an oven safe pot, just prepare the soup then pour into a 9×13-inch baking dish, then top with biscuit mix and bake as directed.
I find that the cream cheese melts easier if it is already softened to room temperature. However, it’s not absolutely necessary. Just cut up the cold cream cheese into cubes then drop it into the pot. It will just take a few minutes longer to melt but still works. If you have the time to soften it, here are a few Tips to Soften Cream Cheese Quickly.
No problem if you can’t find it. Instead, just use Bisquick (or make your own Homemade Bisquick Mix). You’ll need about 2 cups of the mix. The only other difference between Bisquick and the biscuit mix is the garlic herb seasoning packet that they include. So, you’ll need to replicate that by adding a teaspoon of garlic powder to the 1/4 cup melted butter. Everything else is pretty much the same.
Once cooled, leftover soup can be stored in airtight containers in the refrigerator for up to 4-5 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- diced cooked chicken– you can dice and cook up some fresh chicken breast or make it easier on yourself and use some leftover chicken. I used a rotisserie chicken which made it easier as well.
- packet ranch seasoning mix – or if you prefer, you can make your own Ranch Seasoning
- low sodium chicken stock – or you could use low sodium chicken broth. I use low sodium because the ranch seasoning mix already has salt in it along with the biscuit mix so didn’t want to overload this soup with salt.
- cream cheese– softened to room temperature. Don’t fret if you forgot to set it out on the counter earlier to soften, you can use any of these Tips to Soften Cream Cheese Faster.
- shredded cheddar cheese– I find that freshly shredded cheese from a block of cheese melts easier than the bagged stuff. But, using the preshredded bagged cheese will still work.
- bacon – cooked and crumbled. Check the FAQ for more tips about using bacon.
- Red Lobster Cheddar Bay Biscuit Mix (along with the seasoning mix it comes with)– You can use Bisquick and some herbs and seasonings to replicate this if you can’t find it. I explain more about this above in the frequently asked questions section if you missed it.
- cold water
- butter– unsalted butter is what I prefer to use because the ranch seasoning mix, bacon, and biscuit mix already has enough salt.
- sliced green onion– this is an optional ingredient and will be used as a topping
HOW TO MAKE CRACK CHICKEN SOUP WITH CHEDDAR BAY BISCUIT TOPPING
Preheat oven to 425F degrees. In a 5 quart dutch oven (or large oven safe pot), add chicken, ranch seasoning mix, chicken broth and water. Heat on medium and bring to a gentle simmer.
Add cream cheese and shredded cheddar cheese. Whisk until all the cheese is melted and smooth (note: the cream cheese will look lumpy until it is all melted and thoroughly whisked in.) Finally stir in bacon then turn off heat.
In a bowl combine biscuit mix, water and shredded cheddar cheese until combined.
Drop Tablespoonfuls of prepared biscuit mix into the pot (just like you would if making drop dumplings.) Bake uncovered on the middle oven rack for about 15-20 minutes or until biscuit dough is done. While it is baking, melt the butter for the topping and add in garlic herb seasoning mix and stir well.
When soup is finished, brush garlic butter mixture on top.
Serve in bowls and top with sliced green onion.
CRAVING MORE RECIPES?
- Creamy Chicken Soup
- Cracker Barrel Chicken and Dumplings Soup
- Crock Pot Crack Chicken
- Crack Chicken Cups
- Crack Chicken Dip
- Crack Chicken Ball
- Instant Pot Crack Chicken
- Ritz Cracker Chicken
- Crock Pot White Lasagna Soup
Crack Chicken Soup with Cheddar Bay Biscuit Topping
Ingredients
For the soup:
- 3 cups diced cooked chicken (I used a rotisserie chicken)
- 1 packet ranch seasoning mix
- 32 ounce container low sodium chicken stock or broth
- 2 cups water
- 8 ounce block cream cheese, softened to room temperature
- 2 cups shredded cheddar cheese
- ½ pound bacon, cooked and crumbled
For the biscuit topping:
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- ¾ cup cold water
- ½ cup shredded cheddar cheese
- ¼ cup (1/2 stick) butter
- 1 pouch garlic herb seasoning (comes in the box of biscuit mix)
- sliced green onion (for topping, optional)
Instructions
- Preheat oven to 425F degrees.
- In a 5 quart dutch oven (or large oven safe pot), add 3 cups diced cooked chicken, 1 packet ranch seasoning mix, 32 ounce container low sodium chicken stock or broth and 2 cups water. Heat on medium and bring to a gentle simmer.
- Add 8 ounce block cream cheese, softened to room temperature and 2 cups shredded cheddar cheese. Whisk until all the cheese is melted and smooth (note: the cream cheese will look lumpy until it is all melted and thoroughly whisked in.)
- Finally stir in 1/2 pound bacon, cooked and crumbled then turn off heat.
- In a bowl combine 1 box Red Lobster Cheddar Bay Biscuit Mix, 3/4 cup cold water and 1/2 cup shredded cheddar cheese until combined.
- Drop Tablespoonfuls of prepared biscuit mix into the pot (just like you would if making drop dumplings.)
- Bake uncovered on the middle oven rack for about 15-20 minutes or until biscuit dough is done.
- While it is baking, melt 1/4 cup (1/2 stick) butter for the topping and add in 1 pouch garlic herb seasoning and stir well.
- When soup is finished, brush garlic butter mixture on top.
- Serve in bowls and top with sliced green onion.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
What is an alternative dish to use since I do not have an oven-safe pot or Dutch oven?
I talk about that in more detail above in the frequently asked questions section
loved the soup, made biscuits separately. Can I freeze the soup?
You can since you made the biscuits separately:)
Looks/sounds amazing. Excited to try. Does the cheddar biscuit topping get soggy when storing?
Yes. It can be stored but, as with all biscuit mixes, it continues to soak up liquid as it sits 🙂
This is Fabulous!
I made this for dinner and it was delicious. Hubby really liked it. we also have plenty of leftover for lunches tomorrow. Thanks for a great recipe. It’s a keeper!
Yay! Love hearing that Jodi!! Thanks so much!
made this for dinner and it was so delicious! hubby liked it and we have plenty left for lunches!
OMG this was outstanding!! Huge huge hit with everyone!
So so good! Everyone raved over this one! Going into our regular menu rotation for sure!
How much water do you add the the Rotisserie Chicken & chicken broth? I know it is 3/4 cup for the biscuits, but can’t find the amount for the chicken prep.
Thanks
Looks Yummy!!
Good catch Selina! I got it fixed – it’s two cups! Thank you for commenting on that!
Hi. Can you just use all chicken broth instead of water ?
You can but it can get really salty so you may want low sodium