cooking chicken to make soup

<[email hidden]> wrote in message
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Quoted message said:

I have a chicken soup recipe that calls for 4 cups shredded cooked
skinless chicken.
I would rather not broil or fry the chicken breasts to avoid browning.
I also heard that boiling often has bad results.
Whats a good way to cook chicken breasts to easily shred them by hand
to add to a soup recipe.
Thanks

Bake or microwave.

BUT: Where's the broth coming from?

Quoted message said:

I have a chicken soup recipe that calls for 4 cups shredded cooked
skinless chicken.
I would rather not broil or fry the chicken breasts to avoid browning.
I also heard that boiling often has bad results.
Whats a good way to cook chicken breasts to easily shred them by hand
to add to a soup recipe.
Thanks

Braise.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a chicken soup recipe that calls for 4 cups shredded cooked
skinless chicken.
I would rather not broil or fry the chicken breasts to avoid browning.
I also heard that boiling often has bad results.
Whats a good way to cook chicken breasts to easily shred them by hand
to add to a soup recipe.
Thanks

Chicken breasts are too expensive here to waste on shredded meat for soup.

I boil quater chicken legs to start the broth, pull them out when they
flake easy and pull the meat off with a fork.

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a chicken soup recipe that calls for 4 cups shredded cooked
skinless chicken.
I would rather not broil or fry the chicken breasts to avoid browning.
I also heard that boiling often has bad results.
Whats a good way to cook chicken breasts to easily shred them by hand
to add to a soup recipe.
Thanks

Chicken breasts are too expensive here to waste on shredded meat for soup.

I boil quater chicken legs to start the broth, pull them out when they
flake easy and pull the meat off with a fork.

Correct. Plus, any good chef will tell you that breast is the wrong
meat for soup. Legs and thighs only. I don't trust chicken soup
recipes that call for breast, as the author certainly can't be a good
judge of texture.

Abe said:

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a chicken soup recipe that calls for 4 cups shredded cooked
skinless chicken.
I would rather not broil or fry the chicken breasts to avoid browning.
I also heard that boiling often has bad results.
Whats a good way to cook chicken breasts to easily shred them by hand
to add to a soup recipe.
Thanks

Quoted message said:

Chicken breasts are too expensive here to waste on shredded meat for soup.

Quoted message said:

I boil quater chicken legs to start the broth, pull them out when they
flake easy and pull the meat off with a fork.

Correct. Plus, any good chef will tell you that breast is the wrong
meat for soup. Legs and thighs only. I don't trust chicken soup
recipes that call for breast, as the author certainly can't be a good
judge of texture.

I chop the breast into smaller pieces than the thigh meat. The
drumsticks and wings get cut off for frying. You can also remove the
breast "tenderloin," or otherwise fillet the breast, but use the rib,
skin and other meat that remains for the broth. Broth made with both
dark and white meat tastes different, and more complex than broth made
with dark meat alone.
Now, using breast only is worst of all. That's just wrong.

--Bryan

Peter said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a chicken soup recipe that calls for 4 cups shredded cooked
skinless chicken.
I would rather not broil or fry the chicken breasts to avoid
browning. I also heard that boiling often has bad results.
Whats a good way to cook chicken breasts to easily shred them by hand
to add to a soup recipe.
Thanks

Chicken breasts are too expensive here to waste on shredded meat for
soup.

I boil quater chicken legs to start the broth, pull them out when
they flake easy and pull the meat off with a fork.

Not to mention vegetables like carrots, onion, garlic celery... herbs like a
bay leaf, some thyme.

Methinks this person needs to buy some canned chicken broth. Or stock cubes
or paste.

Jill

Quoted message said:

I have a chicken soup recipe that calls for 4 cups shredded cooked
skinless chicken.
I would rather not broil or fry the chicken breasts to avoid browning.
I also heard that boiling often has bad results.
Whats a good way to cook chicken breasts to easily shred them by hand
to add to a soup recipe.
Thanks

Poach them.

Peter said:

<[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

I have a chicken soup recipe that calls for 4 cups shredded cooked
skinless chicken.
I would rather not broil or fry the chicken breasts to avoid browning.
I also heard that boiling often has bad results.
Whats a good way to cook chicken breasts to easily shred them by hand
to add to a soup recipe.
Thanks

Chicken breasts are too expensive here to waste on shredded meat for soup.

Skinless-boneless are typically $1.99/lb, not really expensive... but
they're not intended for soup and you can't make decent chicken soup
from skinless-boneless. Just last week I bought three big Perdue
stuffer/roasters for 79 cents a pound... now yer tawkin' SOUP.

Sheldon

"Sheldon" <[email hidden]> wrote in message
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Peter said:

<[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

I have a chicken soup recipe that calls for 4 cups shredded cooked
skinless chicken.
I would rather not broil or fry the chicken breasts to avoid browning.
I also heard that boiling often has bad results.
Whats a good way to cook chicken breasts to easily shred them by hand
to add to a soup recipe.
Thanks

Chicken breasts are too expensive here to waste on shredded meat for soup.

Quoted message said:

Skinless-boneless are typically $1.99/lb, not really expensive... but
they're not intended for soup and you can't make decent chicken soup
from skinless-boneless. Just last week I bought three big Perdue
stuffer/roasters for 79 cents a pound... now yer tawkin' SOUP.

Thats a good price for chicken breasts. I picked some up today on sale for
$3.99/lb, the cheapest I have seen them in ages here (Ontario), usualy
double that price.

Peter said:

"Sheldon" <[email hidden]> wrote in message
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Peter said:

<[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

I have a chicken soup recipe that calls for 4 cups shredded cooked
skinless chicken.
I would rather not broil or fry the chicken breasts to avoid
browning. I also heard that boiling often has bad results.
Whats a good way to cook chicken breasts to easily shred them by
hand to add to a soup recipe.
Thanks

Chicken breasts are too expensive here to waste on shredded meat for
soup.

Quoted message said:

Skinless-boneless are typically $1.99/lb, not really expensive...
but they're not intended for soup and you can't make decent chicken
soup
from skinless-boneless. Just last week I bought three big Perdue
stuffer/roasters for 79 cents a pound... now yer tawkin' SOUP.

Thats a good price for chicken breasts. I picked some up today on
sale for $3.99/lb, the cheapest I have seen them in ages here
(Ontario), usualy double that price.

I *think* Sheldon was talking about whole stuffer/roasting chickens, not
chicken breasts. I get the same sort of deal here. Sometimes 39 cents a
pound. Apparently I live where chicken is really cheap 😉 But cut it into
parts, and then again off the bone, and the price goes up exponentially.

Jill

Peter said:

"Sheldon" <[email hidden]> wrote in message

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Peter said:

<[email hidden]> wrote in message

Quoted message said:

news:[email hidden]...

Quoted message said:

Quoted message said:

I have a chicken soup recipe that calls for 4 cups shredded cooked
skinless chicken.
I would rather not broil or fry the chicken breasts to avoid browning.
I also heard that boiling often has bad results.
Whats a good way to cook chicken breasts to easily shred them by hand
to add to a soup recipe.
Thanks

Quoted message said:

Chicken breasts are too expensive here to waste on shredded meat for soup.
Skinless-boneless are typically $1.99/lb, not really expensive... �but
they're not intended for soup and you can't make decent chicken soup
from skinless-boneless. �Just last week I bought three big Perdue
stuffer/roasters for 79 cents a pound... now yer tawkin' SOUP.

Thats a good price for chicken breasts. �I picked some up today onsale for
$3.99/lb, the cheapest I have seen them in ages here (Ontario),

Occasionally skinless-boneless are $4/lb but mostly they're $2/lb and
that's when I buy them. Whole chicken is usually a $1/lb or less.

This week skinless-boneless are $1.79/lb: http://tinyurl.com/2nj7gm

pricechopper.comWeeklyAd Stub.lasOpen ↗

Sheldon

Quoted message said:

Broth made with both
dark and white meat tastes different, and more complex than broth made
with dark meat alone.
--Bryan

Hmm, you're probably right about that. In that case, I'd save the
breast meat for making chicken salad or some other dish rather than
have it in the final soup.

In article said:

Quoted message said:

Broth made with both
dark and white meat tastes different, and more complex than broth made
with dark meat alone.
--Bryan

Hmm, you're probably right about that. In that case, I'd save the
breast meat for making chicken salad or some other dish rather than
have it in the final soup.

Give it to the cat! ("Skinless/boneless" chicken breasts? Sheeze...)

Cheers, Phred.

--
[email hidden]

Phred said:

In article said:

Quoted message said:

Broth made with both
dark and white meat tastes different, and more complex than broth made
with dark meat alone.
--Bryan

Hmm, you're probably right about that. In that case, I'd save the
breast meat for making chicken salad or some other dish rather than
have it in the final soup.

Give it to the cat! ("Skinless/boneless" chicken breasts? Sheeze...)

Skinless/boneless is okay for chicken sandwiches or for chicken for
salads, I'll even do it in the microwave if I'm lazy...but it's not
for homemade stock, unless the breast is attached to a whole chicken.

What with all the turkey abounding I saw some boneless/skinless turkey
thighs in the store, I picked several packages up and they are in the
freezer, they should be good for soup or stock...

--
Best
Greg