– For AP, add carrots. – For a creamy version, puree soup and add shredded chicken last. You can even puree the shredded chicken into the soup for an extra cream version. – If you like shredded chicken better, cook the chicken this way instead, and then add to the pot of soup at the end – place chicken breast on a large piece of foil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Fold the foil around the chicken to enclose it completely. Place on a sheet tray and bake for 30 minutes in a 350 degree oven. Remove from the oven and let it cool. Shred the chicken using two forks once cooled.