Shredded Chicken Breast

[ChuckO]

I'm making "Chili's Chicken Enchilada Soup" for brunch Christmas morning/afternoon and it calls for 3 LBS cooked chicken breast, shredded. My question is what's the idea temp to reach for idea "pulling?" I realize I'll have to check it for tenderness, I just need a ballpark figure for what's the ideal temp to reach for shredding?

My son challenged me to do this cook, I gotta come up with some challenge for him. I'm thinking on making him dup Wing-Stop wings....

 

[ChuckO]

I guess I'll just cook it to 165 and see if it'll pull (shred)

 

[John Solak]

Just cook it like you normally would, remove the chicken from the bones and if you want the chicken to be shredded more than it was when you took it off of the bone let it simmer in your soup pot for a while. If you like it just the way it is put the chicken in your soup pot about ten minutes before serving.