This cozy Crack Chicken Soup is a warm hug in a bowl! Packed with tender chicken, creamy cheese, and delicious spices, it’s a quick and comforting meal for chilly days.
And let’s not forget the Cheddar Bay biscuit topping! They are fluffy, cheesy, and simply irresistible. I always keep some biscuit dough handy for those “I need a snack” moments! 😊
Key Ingredients & Substitutions
Chicken: Shredded chicken is the star of this soup. If you’re short on time, a rotisserie chicken works great! You can also use turkey if that’s what you have on hand.
Chicken Broth: Use low-sodium chicken broth to control the saltiness. If you prefer, vegetable broth can be a good swap, making this dish suitable for vegetarians (just skip the chicken).
Cream Cheese: This adds a creamy texture. If you’re looking for a lighter option, try using Greek yogurt. Just keep in mind it won’t be as thick, but it will still add creaminess.
Ranch Seasoning Mix: The ranch flavor is a key part of this recipe. If you don’t have a packet, mix dried herbs like dill, garlic powder, and onion powder for a similar taste.
Cheddar Cheese: I love sharp cheddar for the flavor boost, but mild or pepper jack cheese can also work, depending on your taste. Just ensure it melts well!
How Do You Ensure the Soup and Biscuits Turn Out Perfectly?
Getting the soup and biscuits right is essential for this dish. Here’s how to make sure both shine:
- Soup Preparation: Cook the broth and cream cheese mixture over medium heat. Stir often to avoid sticking. Wait until the cream cheese fully melts before adding cheese.
- Biscuit Mixing: Mix the biscuit dough gently. Over-mixing makes tough biscuits. It’s okay if it’s a little lumpy.
- Baking: Preheat your oven to 400°F (200°C) before adding the biscuit dough on top. This helps the biscuits rise and cook evenly. Don’t skip on checking the doneness; they should be golden brown!
- Letting It Cool: Allow the dish to cool for a few minutes after baking. This will help the biscuit topping set and makes serving easier.
How to Make Crack Chicken Soup with Cheddar Bay Biscuit Topping
Ingredients You’ll Need:
For the Soup:
- 1 lb chicken breast (cooked and shredded)
- 4 cups chicken broth
- 1 (8 oz) package cream cheese
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chopped green onions (divided)
- Salt and pepper to taste
For the Cheddar Bay Biscuit Topping:
- 2 cups cheddar bay biscuit mix (such as Bisquick)
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese for biscuit topping
- 2 tbsp melted butter
- 1/2 tsp garlic powder
- Fresh parsley or additional green onions for garnish (optional)
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and about 25 minutes to bake. So, in total, you’ll need around 40 minutes to have this scrumptious Crack Chicken Soup ready to serve!
Step-by-Step Instructions:
1. Prepare the Soup Base:
In a large pot over medium heat, pour in the chicken broth. Then, add the cream cheese, cream of chicken soup, ranch seasoning mix, and the cooked shredded chicken. Stir everything together well. Keep stirring until the cream cheese has melted and the mixture is smooth.
2. Flavor It Up!
Once the base is mixed, add 1 cup of shredded cheddar cheese and half of the chopped green onions. Stir again until everything is combined and heated through. Taste the soup and add a sprinkle of salt and pepper if you like.
3. Make the Biscuit Topping:
In a separate bowl, combine the cheddar bay biscuit mix with the milk, melted butter, garlic powder, and the remaining green onions. Mix gently until just combined. Don’t overmix! Then, fold in the extra 1/2 cup of shredded cheddar cheese for that cheesy goodness.
4. Preheat the Oven:
While you mix the biscuits, preheat your oven to 400°F (200°C) so it’s ready for baking.
5. Assemble and Bake:
When your soup mixture is bubbling beautifully, remove it from the heat. Now, take spoonfuls of the biscuit dough and drop them on top of the soup. Don’t worry about making them perfect—just let them spread out a bit!
6. Bake to Perfection:
Carefully transfer the pot to your preheated oven. Bake for about 20-25 minutes, or until the biscuit topping is golden brown and cooked through. The aroma will be absolutely amazing!
7. Cool and Garnish:
Once done, take the pot out of the oven and let it cool for a few minutes. If you’d like, sprinkle with fresh parsley or more green onions for an extra pop of color and flavor.
8. Serve and Enjoy!
Dish up your Crack Chicken Soup with the warm, cheesy biscuit topping. It’s perfect for a cozy dinner. Enjoy every bite!
Can I Use Rotisserie Chicken Instead of Cooking Chicken Breast?
Absolutely! Rotisserie chicken is a great time-saver. Just shred about 1 pound of rotisserie chicken and stir it into the soup mixture in step 1. This will cut down on prep time and still give you tender, delicious chicken in the soup.
What If I Don’t Have Bisquick for the Biscuit Topping?
No worries! You can make your own biscuit mix by combining 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt. Use this mixture in place of the cheddar bay biscuit mix for similar results.
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup part without the biscuit topping and store it in the fridge for up to 3 days. When ready to serve, reheat it on the stove and add the biscuit topping just before baking.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. You can separate the biscuits if you’d like, as they are best fresh. To reheat, warm the soup on the stovetop over low heat. If the biscuits are included, reheat in the oven for a few minutes to keep them crispy!
