Ever eaten chicken soup in a restaurant and wondered how they get the boneless chicken in it to be so tender? I mean, chicken on the bone is usually quite alright, but boneless chicken is typically the breast, which is very lean and therefore, not as tender as say, the leg.
Try this. Slice the boneless chicken as per your soup recipe. Make a mixture of cornflour and water and soak the sliced chicken in it for 20 – 30 minutes. When your soup is just about done, bring it to the boil and add each piece of chicken, one by one – cook for a further 10 – 12 minutes or till the chicken is done.
Now try the chicken – it will be just as tender as that of the restaurant or more perhaps.