Directions
- 1Preheat the oven to 425 degrees.
- 2Chop an onion and some carrots, or put them in a food processor to make them really small for a less chunky soup.
- 3In a pot over medium-high heat, add some oil.
- 4Once warm, add the chopped carrots and onions.
- 5Cook the carrots and onions for about 5 to 10 minutes until soft.
- 6Add minced garlic and cook for about 30 seconds.
- 7Add 6 cups of low sodium chicken broth.
- 8Add shredded chicken.
- 9Turn heat to high and get it boiling.
- 10Once boiling, reduce heat to a simmer and simmer for about 15 minutes.
- 11While the soup is simmering, prepare the cheddar bay biscuit dough according to the directions on the box.
- 12After simmering, add about 4 ounces of blended cottage cheese and 4 ounces of cream cheese.
- 13Let the cheese melt into the soup.
- 14Add the prepared biscuit dough evenly on top of the soup; it will sink into the soup but that's fine.
- 15Place the pot in the oven for about 15 minutes, looking for a golden crust.
- 16Brush the garlic butter from the biscuit mix onto the golden crust.
Ingredients
- 1 onion
- 2 carrots
- minced garlic
- 1 lbs shredded chicken
- 6 cups chicken broth
- 1 packet ranch seasoning
- 4 ounces cream cheese
- 4 ounces cottage cheese
- 1 packet Red Lobster Biscuit mix
- 1 cup cold water
- 1 cup shredded sharp cheddar cheese
- 0.25 cup butter
- 1 pouch garlic herb seasoning
Equipment
potfood processorovenbaking sheetbrush
Tips
- Add a ranch packet for extra flavor.
- Don't worry if the biscuit dough sinks into the soup.
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