- 2 cups shredded chicken
- 4 cups stock
- 3 tablespoons cornstarch
- Salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon black pepper)
- Whisk cornstarch into 2 cups of stock and heat over medium heat, constantly whisking until thick and bubbly.
- Whisk in remaining stock, chicken, and seasoning.
- Stir frequently until heated through and thick.