Prep Time: 5 minutes
Total Time: 30 minutes
4 cups (2 mason jars) of chicken brodo (or any broth or stock)
1/2 lb chicken boneless chicken breast or tights
1/3 cup of corn meal (polenta)
salt to taste
1. Bring the brodo to a boil in a large pan, add the chicken, and bring to a simmer. Cook the meat for about 15 minutes.
2. Turn off the heat, and scoop the meat out of the pan, shred the meat and set aside.
3. Whisk the corn meal into the hot brodo slowly, whisking constantly so it doesn't clumps.
4. Return the cream corn meal soup to the stove in low heat, add the shredded chicken, whisk until all is combine for 2-3 minutes.
5. Serve it hot.