Shredded Chicken Soup Recipes

SHREDDED CHICKEN SOUP

Steps:

• Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
• Shred chicken and place in a mixing bowl.
• In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
• Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
• In a small bowl, soak Chinese mushrooms until soft.
• Shred or cut mushrooms very thin.
• In a large saucepan, add 5 cups of water; bring to boil.
• Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
• Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
• Cook for 3 minutes.
• In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
• While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.

MEXICAN SHREDDED CHICKEN SOUP

Steps:

• Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
• Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

BILL'S CREAMY SHREDDED CHICKEN SOUP

Steps:

• Heat oil in a 3- to 4-quart saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Gradually stir in flour to form a paste. Slowly add milk, mixing continually. Simmer for 10 minutes.
• Add shredded chicken, chicken broth, sour cream, salt-free seasoning blend, pepper, garlic powder, and celery seed; bring to a rolling boil. Reduce heat and simmer for 20 to 25 minutes.
• Stir in cubed chicken and heat for 10 minutes. Add cornstarch and thicken to desired consistency. Adjust seasonings.

MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME

Steps:

• Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
• Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.