Serves: 2
Total Calories: 194
1. In a 3-quart saucepan, place chicken and water. Over high heat, bring to a boil. Skim off foam that rises to the surface. Add onion, celery, parsley, bouillon granules and salt. Return to a boil reduce heat to low, cover and simmer for 30 minutes or until chicken is tender. Uncover and cool in broth at room temperature.
2. When cool enough to handle, remove chicken from bones and cut or shred meat according to recipe use. Discard bones and skin.
Cover and refrigerate up to 2 days.
This Preparing Cooked Chicken Breasts recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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