Slow Cooker Broccoli Chicken Soup
Ingredients
4-6 Pieces of chicken (Thighs or breasts)
2-3 Cups of water
1 Tbsp chicken bullion
1 Medium yellow onion
10oz Riced broccoli
1-2 Tbsp Ridgeline Spice Tuscan Seasoning
2 Cups medium cheddar cheese
1/2 Cup parmesan cheese
Running low on Ridgeline Spice Tuscan Seasoning?
Directions-
8 hours over low heat/4 hours over high heat
In a large slow cooker place 4-6 pieces of chicken and cover with water approximately 2-3 cups. Put the lid on the slow cooker and turn to low(8 hours total) or high(4 hours total).
After allowing the chicken to cook for 6hours on low, or 3 hours on high use two forks to shred the cooked chicken, if it doesn’t shred easily allow to cook an additional hour, and then try to shred the chicken again.
Dice the medium yellow onion and add to the slow cooker along with 10oz of riced broccoli(green giant frozen riced broccoli is an easy solution for this), if you prefer fresh broccoli you can rice it yourself using a cheese grater. Add 1Tbsp chicken bullion(I prefer Better than Bullion brand). Stir to combine with the chicken, cover and cook 1 hour on low, or 1/2 hour on high.
Add 2 cups of medium cheddar cheese, 1/2 cup of parmesan cheese, and 1-2 Tbsp of Ridgeline Spice Tuscan Seasoning to taste. Turn the slow cooker heat to high, and cook for 30 minutes stirring occasionally until the cheese is fully combined into the soup. Serve with Ridgeline Spice Tuscan Garlic Bread and enjoy!