My simple shredded chicken is my weekly go-to recipe. While the initial recipe is plain, I use the shredded chicken as the main ingredient to make several different lunch and dinner recipes throughout the week. Below are a few recipes I’ve posted that you can make with the chicken. You can also use it as a topping on your favorite salad.
Sesame ginger chicken and rice noodle stir fry
Chipotle lime chicken salad wrap
Rice pasta with marinara sauce (add the chicken for some protein)
Rotisserie chicken and vegetable soup (substitute the rotisserie with the shredded chicken)
On Sundays I usually put the chicken on the stovetop for 2 1/2-3 hours to simmer (I find the longer it simmers the more flavor it has) then use it as a quick, go-to for other meals. I prefer to make the chicken instead of purchase pre-cooked so I can control the quality of the chicken I use.
The amount of chicken I make depends on how many meals I plan on using it for. For reference, three pounds of chicken makes about five lunches for two people.
Shopping List:
- 1-3 lbs. boneless, skinless chicken breast (fresh or frozen)
- 1 bay leaf
- Salt and pepper
- 4-7 small celery stalks with leaves (optional)
Instructions:
- Fill a large pot 50% with water then add the bay leaf, salt and pepper, and the celery stalks.
- With the lid on, cook on the stovetop on high heat until boiling.
- Add the chicken, then let it boil again (with the lid on).
- As soon as it starts boiling, turn down to low/medium-low heat so that it is just simmering.
- Cook anywhere between 1 to 3 hours (the longer it cooks the more tender and flavorful it is).
- Remove chicken from pot and use two forks to shred into small pieces.
- Let cool for 15-20 minutes and then refrigerate.
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