Hi all!!! I am planning to make chicken soup this week for dinner for my boyfriend and I. This may seem like a silly question but do I cook the cut up chicken breast before putting in the chicken stock with the raw veggies or do input it in raw to cook in the stock? I have looked at a few recipes (my fav is Rachel Ray's 30 minute soup) but none that I have read specify

The chicken is cooked at 165 degrees....turning "white" is no guarantee it is cooked thoroughly and safe. Just don't want any food born illnesses' date=' especially with a gastric band.[/quote']

I think she is stating that in Water chicken breast turns white when cooked.

Pre-op 275.9lbs -surgery 10/5 265.0lbs -11/11/12 241.8lbs