Cajun Chicken & Cheddar Bay Biscuit Soup
Cajun Chicken & Cheddar Bay Biscuit Soup
Ingredients
For the Soup
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 3 cups shredded chicken
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
For the Cheddar Bay Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 1/2 cup shredded cheddar cheese
- 3/4 cup milk
For the Biscuit Topping
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- 1
Melt 2 tablespoons of butter in a large pot over medium heat.
⏱️ 2 min
- 2
Add the diced yellow onion, diced carrots, and diced celery stalks to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 1 min
- 4
Stir in 1/4 cup of all-purpose flour and whisk to combine with the vegetables, cooking for 1 minute to create a roux.
⏱️ 1 min
- 5
Gradually whisk in 6 cups of chicken broth until the mixture is smooth and no lumps remain.
⏱️ 3 min
- 6
Stir in 1 cup of heavy cream.
⏱️ 1 min
- 7
Add 3 cups of shredded chicken to the soup.
⏱️ 1 min
- 8
Season the soup with 2 tablespoons of Cajun seasoning, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, and 1 bay leaf. Stir to combine all ingredients.
⏱️ 2 min
- 9
Bring the soup to a gentle simmer over medium-low heat. Let it continue to simmer while you prepare and bake the biscuits.
⏱️ 15 min
- 10
Preheat your oven according to the Red Lobster Cheddar Bay Biscuit Mix package directions.
⏱️ 5 min
- 11
In a separate bowl, combine the Red Lobster Cheddar Bay Biscuit Mix with 1/2 cup of shredded cheddar cheese.
⏱️ 1 min
- 12
Pour in 3/4 cup of milk. Mix until the ingredients are just combined; be careful not to overmix the dough.
⏱️ 1 min
- 13
Scoop portions of the biscuit dough onto a baking sheet lined with parchment paper.
⏱️ 2 min
- 14
Bake the biscuits according to the package directions until golden brown.
⏱️ 12 min
- 15
While the biscuits are baking, melt 1/4 cup of butter in a small microwave-safe bowl or saucepan.
⏱️ 1 min
- 16
Add 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried parsley to the melted butter. Stir to combine.
⏱️ 1 min
- 17
Once the biscuits are removed from the oven and are still hot, brush the prepared topping mixture generously over them.
⏱️ 1 min
- 18
Remove the bay leaf from the soup before serving. Ladle the hot Cajun Chicken & Cheddar Bay Biscuit Soup into bowls and serve immediately with the freshly baked, buttered biscuits on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Chicken & Cheddar Bay Biscuit Soup
For the Soup
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 3 cups shredded chicken
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
For the Cheddar Bay Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 1/2 cup shredded cheddar cheese
- 3/4 cup milk
For the Biscuit Topping
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- 1
Melt 2 tablespoons of butter in a large pot over medium heat.
⏱️ 2 min - 2
Add the diced yellow onion, diced carrots, and diced celery stalks to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 1 min - 4
Stir in 1/4 cup of all-purpose flour and whisk to combine with the vegetables, cooking for 1 minute to create a roux.
⏱️ 1 min - 5
Gradually whisk in 6 cups of chicken broth until the mixture is smooth and no lumps remain.
⏱️ 3 min - 6
Stir in 1 cup of heavy cream.
⏱️ 1 min - 7
Add 3 cups of shredded chicken to the soup.
⏱️ 1 min - 8
Season the soup with 2 tablespoons of Cajun seasoning, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, and 1 bay leaf. Stir to combine all ingredients.
⏱️ 2 min - 9
Bring the soup to a gentle simmer over medium-low heat. Let it continue to simmer while you prepare and bake the biscuits.
⏱️ 15 min - 10
Preheat your oven according to the Red Lobster Cheddar Bay Biscuit Mix package directions.
⏱️ 5 min - 11
In a separate bowl, combine the Red Lobster Cheddar Bay Biscuit Mix with 1/2 cup of shredded cheddar cheese.
⏱️ 1 min - 12
Pour in 3/4 cup of milk. Mix until the ingredients are just combined; be careful not to overmix the dough.
⏱️ 1 min - 13
Scoop portions of the biscuit dough onto a baking sheet lined with parchment paper.
⏱️ 2 min - 14
Bake the biscuits according to the package directions until golden brown.
⏱️ 12 min - 15
While the biscuits are baking, melt 1/4 cup of butter in a small microwave-safe bowl or saucepan.
⏱️ 1 min - 16
Add 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried parsley to the melted butter. Stir to combine.
⏱️ 1 min - 17
Once the biscuits are removed from the oven and are still hot, brush the prepared topping mixture generously over them.
⏱️ 1 min - 18
Remove the bay leaf from the soup before serving. Ladle the hot Cajun Chicken & Cheddar Bay Biscuit Soup into bowls and serve immediately with the freshly baked, buttered biscuits on the side.
⏱️ 1 min