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:  Can I add any veggies to this soup? Vegetables can be added. Some frozen peas and carrots or mixed vegetables. Add them in at the beginning with the chicken broth. Do I have to cook the bacon? 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.  Ew, I don’t like cream cheese, what else can I use? 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. Do I use the instructions on the box or something else for the biscuit topping? 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. What if I don’t have an oven safe pot, what do I do? 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. What do I do if I didn’t soften the cream cheese? 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. What if I can’t find the cheddar bay biscuit mix? 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. How to store leftover soup? 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 Crock Pot Crack Chicken Crack Chicken Cups Crack Chicken Dip Crack Chicken Ball Instant Pot Crack Chicken Ritz Cracker Chicken Print Crack Chicken Soup with Cheddar Bay Biscuit Topping Creamy, cheesey chicken soup with Red Lobster Cheddar Bay Biscuit Topping. Course Main Course, SoupCuisine American Prep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutes Servings 6 Calories 599kcal Author Brandie @ The Country Cook IngredientsFor the soup:3 cups diced cooked chicken I used a rotisserie chicken1 packet ranch seasoning mix32 ounce container low sodium chicken stock or broth8 ounce block cream cheese softened to room temperature2 cups shredded cheddar cheese½ pound bacon cooked and crumbledFor the biscuit topping:1 box Red Lobster Cheddar Bay Biscuit Mix¾ cup cold water½ cup shredded cheddar cheese¼ cup 1/2 stick butter1 pouch garlic herb seasoning comes in the box of biscuit mixsliced green onion for topping optional InstructionsPreheat 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. 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. NutritionCalories: 599kcal | Carbohydrates: 7g | Protein: 42g | Fat: 45g | Sodium: 998mg | Fiber: 0.003g | Sugar: 2g