Large Dutch oven or heavy-bottomed pot
Sharp knife for cutting chicken and vegetables
Measuring cups and spoons
Wooden spoon for stirring
Fine-mesh strainer
Cook Chicken
Place chicken, broth, bay leaves, and 1 teaspoon salt in Dutch oven
Bring to boil, reduce heat, simmer 30-40 mins
Remove chicken, cool, shred meat
Strain and reserve broth
- Keep liquid ratio slightly higher for proper "boggy" texture
- Don't skip the resting time
- Use smoked sausage for best flavor
- Store up to 4 days refrigerated
Calories: 585kcal | Carbohydrates: 45g | Protein: 35g | Fat: 28g | Saturated Fat: 8.5g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 11.3g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 585mg | Potassium: 891mg | Fiber: 1.8g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 3.2mg