Wednesday, January 23, 2013
I use this Shredded Chicken for a lot of different recipes. It's great for tacos, quesadillas, chicken salad, and soups. If you don't have a lot of time to prepare healthy lunches during the week you can make this ahead of time and use it for a few different lunches.
1 lb of boneless/skinless chicken breasts or thighs
1 large carrot
2 celery stalks
Chop all of the veggies into large pieces and place them in the bottom of a stock pot. Add the chicken on top of the veggies. Add water to the pot (just enough to cover the chicken. Bring to a boil. Reduce heat and simmer for 30 minutes (or until the chicken is cooked through). Remove chicken and chop or shred as desired.
- You can save the remaining cooking liquid to use as chicken stock for soup.