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Strained chicken dinner Recipe

American · Main course · 55 min total

A comforting and easily digestible chicken dinner, perfect for those who prefer a smooth texture or have difficulty chewing. The chicken is simmered with vegetables until tender, then strained to create a nourishing broth and a soft, shredded chicken mixture.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pot, combine chicken breasts, chicken broth, carrots, celery, onion, bay leaf, thyme, salt, and pepper.
2. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30-40 minutes until chicken is cooked through and vegetables are tender.
3. Remove the pot from heat. Using tongs, transfer the chicken breasts to a cutting board. Remove and discard the bay leaf.
4. Strain the broth through a fine-mesh sieve into a large bowl, reserving the vegetables.
5. Shred the chicken into small pieces using two forks. Return the shredded chicken and strained vegetables to the broth. Stir to combine.
6. Serve warm. For an even smoother texture, you can blend the mixture with an immersion blender until desired consistency.

Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For a creamier version, stir in 1/4 cup of heavy cream or a dollop of sour cream before serving.

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