A hearty blend of tender chicken, savory bacon, and creamy cheddar cheese comes together in a rich, flavorful broth. Topped with golden-brown Cheddar Bay biscuits, this soup is a delicious twist on a classic favorite.
I’m so excited to be sharing this new recipe with you today! I saw it several months ago on TikTok and knew I had to create my own version of this tasty dish!
Welcome to a soup experience like no other! Chicken, Bacon, Cheddar Bay Biscuit Topped Soup is here to elevate your taste buds to new heights of satisfaction.
Imagine a velvety broth infused with the smoky richness of bacon, complemented by tender chicken and creamy cheddar cheese. And to top it all off—literally—a crown of freshly baked garlic buttery Cheddar Bay biscuits, that add a delightful crunch to every spoonful.
This recipe is not just a meal; it’s a warm embrace on a chilly evening, a celebration of flavors that will leave you craving more. Yeah…it’s a little messy…but who cares?!!! Not me, and not when something is this good! Grab your apron and your ingredients from the list below… and let’s get cooking!
Ingredients to gather
- 3 cups diced or shredded cooked chicken (I use a rotisserie chicken)
- 1 Tablespoon ranch seasoning
- ½ teaspoon salt and pepper (optional and to taste)
- ¼ cup chopped celery
- ¼ cup chopped onion
- 2 Tablespoons butter
- 32 ounces chicken stock
- 1 cup water
- 8-ounce tub, spreadable chive and onion cream cheese
- 2 cups shredded cheddar cheese
- ½ pound bacon, cooked and crumbled
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- ¾ cup cold water
- ½ cup shredded cheddar cheese
- ¼ cup (½ stick) butter
- 1 pouch garlic herb seasoning (comes in box of biscuit mix)
How to Make Chicken Bacon Crack Soup
Preheat oven to 425°(F) degrees.
Before I begin sharing this recipe, I want to share a few tips that may make this easier to prepare for your family.
Tips before preparing soup
- First, this recipe does not need to be made in individual ramekins. It can be made in a large 5-quart Dutch Oven with the biscuit dough dropped on top and BAKED in the oven. These are not “dumplings”! So it will need to be baked.
- You can reduce the amount of sodium in this recipe by using low-sodium chicken stock.
- You can substitute the flavored cream cheese for 8 ounces of plain cream cheese, brought to room temperature.
- This soup can be served in a bread bowl instead of using the biscuit mix if desired. It’s delicious!
Preparing Soup
In a large, 5-quart, Dutch oven (or a large oven-safe pot), over medium-high heat, melt 2 tablespoons of butter. Add celery and onions. Sauté until softened.
Add chicken broth and water. Stir to combine.
Add cooked chicken. Reduce heat to low and bring to a gentle simmer.
TIP: The chicken can be diced or shredded. Whatever works best for you and your family!
Add the 8-ounce container of chive and onion cream cheese. Stir in the salt and pepper to taste. About ½ teaspoon of each. Add the ranch dressing mix. Stir everything until the cream cheese is melted and the seasonings incorporated.
Add the 2 cups of shredded cheese. Whisk until all the cheese is melted and smooth.
Add the cooked and crumbled bacon. This adds so much flavor to the soup. Don’t skip that bacon!
Let the soup simmer on low for 5–10 minutes. Then turn off the heat.
Making the Cheddar Bay Biscuits
In a medium-sized bowl, combine the Red Lobster Cheddar Bay Biscuit Mix, ¾ cup cold water, and ½ cup of shredded cheddar cheese until combined.
Adding biscuits to top of soup
If you’re making individual ramekins of soup to serve to your guests, you will want to place the ramekins on a large baking sheet. This helps with baking and will catch any spillage as the soup and biscuits bake.
Spoon soup into each ramekin, filling them ¾ full. Top with a heaping spoonful of the prepared Cheddar Bay Biscuit dough on top of the soup in each ramekin.
Baking Biscuit Topping
Bake uncovered on the middle oven rack for about 15–20 minutes or until the biscuit dough is done. Bake time is the same for the individual ramekins as it is for the Dutch Oven.
TIP: If making in a large 5-quart Dutch oven, 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 golden brown and done.
Finishing biscuits
While the biscuits are baking, melt ¼ cup butter and add in 1 pouch of garlic herb seasoning. Stir well.
When the soup is finished, remove from the oven and brush the top of each biscuit with Herbed garlic seasoning.
Serving Suggestions
Serve in individual ramekins or ladle into a soup bowl and top with more crumbled bacon if desired, or sliced green onions.
I love to serve this soup with a large garden salad and some fresh fruit. You really don’t need much more. This is an all-in-one dish! Sure to satisfy those hungry tummies!
TIP: Any leftovers can be stored in an airtight container and reheated in the microwave. Store up to 5 days.
Favorite Soup Recipes Everyone Loves
- Navy Bean and Ham Bone Soup
- Easy Delicious Cheeseburger Soup Recipe
- Best Traditional Clam Chowder
- Slow Cooker Chicken Tortilla Soup
- Cream of Broccoli Soup
- Quick and Easy Chicken Noodle Soup from Allrecipes.com
Whether shared with loved ones around the dinner table or savored quietly as a solo treat, this soup promises to warm your soul and satisfy your cravings. So…get ready to delight in a bowl of pure comfort. Enjoy Friends, and Thanks for visiting my Nest!
Happy Nesting!
Printable Recipe Card
Chicken, Bacon, Cheddar Bay Biscuit Soup
Ingredients
- 3 cups Chicken, Chopped, or shredded
- 1 tbsp Ranch seasoning mix
- 32 oz. Chicken stock or broth
- 2 tbsp Butter
- ¼ cup Celery, Chopped
- ¼ cup Onions, Chopped
- 1 cup Water
- 8 oz. container Chive and Onion spreadable cream cheese
- 2 cups Cheddar cheese, Shredded
- ½ pound Bacon, Cooked and crumbled.
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- ½ cup Cheddar cheese Shredded
- ¼ stick Butter
- 1 pouch Garlic herb seasoning mix comes with a box of biscuit mix.
- 3 green onions Sliced, (Optional)
Instructions
- Preheat oven to 425° (F) degrees.
- In a 5-quart Dutch oven, or large oven-safe pot, add 2 tablespoons of butter. Melt over medium-high heat. Add celery and onion. Sauté until tender. About 5 minutes. Add chicken broth and water. Stir to combine. Add chicken. Stir. Reduce the heat to low and bring to a simmer.
- Add cream cheese. Whisk until cheese is melted. (Note the cream cheese will look lumpy until it is all melted and thoroughly whisked in.) Add salt, pepper, and ranch seasoning mix. Stir. Add 2 cups shredded cheddar cheese. Whisk until melted and soup is creamy.
- Finally, stir in ½ pound of cooked and crumbled bacon. Simmer 5–10 minutes. Turn off heat.
- In a medium-sized bowl, combine Red Lobster Cheddar Bay Biscuit Mix, ¾ cup cold water, and ½ cup shredded cheddar cheese. Mix until combined.
- If making individual ramekins, place ramekins on a large baking sheet. Fill ¾ full of soup and drop a heaping spoonful of biscuit mix on top.
- If making in the Dutch oven, drop tablespoonfuls of prepared biscuit mix into the pot. Bake uncovered in preheated oven, on the middle rack, for 15–20 minutes. The same for the individual ramekins. Biscuit dough should be thoroughly cooked through and golden on top.
- While the biscuits are baking, melt ¼ cup of butter. Add 1 pouch of garlic herb seasoning and stir. When the soup is finished, brush with the garlic butter mixture on top of each biscuit. Serve in bowls and top with sliced green onions or additional crumbled bacon.
Nutrition
About Author
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!