What is the best/most efficient way to shred a cooked chicken breast? I *love* chicken tortilla soup (highly recommend Ina Garten's recipe for Mexican Chicken Soup), but I really do dread the time-consuming process of shredding the roasted chicken breasts. Made a batch tonight and spent more time on shredding 2 breasts (4 pieces) than on all other parts of the recipe combined. Thanks for any helpful tips.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)