Easy Shredded Chicken and Chicken Broth
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
2 cups shredded chicken
-
Calories
165 kcal
-
Course
Condiments
-
Cuisine
Mexican
Easy Shredded Chicken and Chicken Broth
Description
The Easy Shredded Chicken and Chicken Broth recipe involves poaching chicken breasts in water with a mix of vegetables and spices to create both a well-flavored broth and juicy shredded chicken. The broth's gentle simmering along with aromatics like onion, carrot, celery, and garlic infuses subtle flavor while the chicken cooks through thoroughly, ensuring a tender texture. Once cooled, the chicken is shredded manually or with a mixer and moistened with some broth to maintain juiciness.
The broth collected can be used as a base for soups, sauces, or cooking liquids, making this recipe practical for meal prep. The process covers all essential steps such as skimming foam for clarity, seasoning with salt, pepper, oregano, and bay leaves, and cooking to the safe internal temperature of 165°F.
This dish serves well as a foundation ingredient for recipes needing shredded chicken with broth on hand, and the balanced seasoning and aromatic base provide a mild yet versatile flavor profile that can be adapted into a variety of meals.
The note indicates this recipe yields approximately 2 cups of shredded chicken and 7 cups of broth, making it convenient for use in multiple dishes or storing leftovers.
Ingredients
- 2 chicken breast with or without bones, large, skinless
- ¼ white onion or yellow onion
- 1-2 carrot washed and stem removed, cut into big chunks
- 1 celery stalk
- 1 garlic peeled, large cloves
- ½ teaspoon kosher salt or sea salt
- 15 black peppercorns
- parsley optional, fresh leaves, a few
- ¼ teaspoon oregano dried
- 2 bay leaf
Instructions
Cook
- Place chicken breasts in the pot and add 5 to 6 cups of water over medium-high heat.
- Add the onion, carrots, celery, and garlic, cover with lid and bring to a boil. Immediately reduce heat to low heat and skim the foam off the top. Discard foam.
- Add the spices: salt, pepper, dried oregano and bay leaves.
- Simmer gently (bubbles should barely break the surface at irregular intervals), covered until the chicken is cooked through.
- Boneless breasts for about 25-30 minutes or bone in chicken breasts for 40-45 minutes . Cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center.
Shredded chicken
- Remove the chicken from broth and let rest until cool enough to handle. Shred by pulling apart with your clean fingers or using two forks. It can also be shredded with a hand mixer on low speed.
- Add 1 ½ cup of the cooked broth to prevent the chicken from drying too much.
- Use in your desired recipe or store in refrigerator once is cooled.
The Broth
- Strain the broth through a fine-mesh strainer. Place in a large bowl and chill covered overnight in the refrigerator.
- The next day, using a spoon, scrape off the accumulated fat from the top of the broth and discard.
- Pour and fill – pour the broth into plastic jars, leaving about 1” of space from the top to allow room for the broth to expand as it freezes.
- Store – store in the freezer for up to 3 months.
Notes
- This recipe yields about 2 cups of shredded chicken and 7 cups of homemade chicken broth.
- After cooking, reserve some broth to mix with shredded chicken to keep it moist and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups shredded chicken
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 100grams chicken breast | |
| Calories | 165kcal | 8% |
| Protein | 31g | 62% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 74mg | 3% |
| Potassium | 256mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
