I took my first bite of this soup as I was walking into my bedroom to continue binge watching Murdoch Mysteries (Netflix, old Canadian police show, watch it!!), and the first thing I said was “holy shit this is amazing!” And it is.
I threw this soup together kind of last minute this morning on my day of. I wasn’t really planning on making anything today as we still have leftover Minestrone Soup (blog posted on September 18th), so the chicken breast was still frozen. I’ve cooked chicken breasts from frozen in my slow cooker before so I wasn’t really worried about that. I cooked it on low for the recommended 6 hours, but there wasn’t a lot of liquid. I added in 4 cups of water and continued to cook it on low for another 2 hours. I’m pretty sure (99.9%) that the reason for the lack of broth was because I used Better Than Bullion, which is a jelly like chicken broth with no liquid. My cousin swears by it. I’ll have to ask her how she uses it in soups though.
That being said, this soup is soooo delicious. And of course, I found the recipe on Pinterest. Link to the recipe here: Slow Cooker King Ranch Chicken Soup . The blog post that it’s in says that there’s a casserole recipe by the same name. I’ll be keeping an eye out for it that’s for sure.
Books & Bites with Britt 