Shredded Chicken and Broth Sandwich with Pickled Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Central Ohio specialty featuring tender shredded chicken simmered in savory broth, piled on a soft bun with tangy pickled onions for brightness. This american midwest-inspired sandwiches & wraps ready in about 45 minutes pairs chicken broth, medium, quartered yellow onion, bay leaf for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 American Midwest cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium pot, combine 2 boneless skinless chicken breasts, 3 cups chicken broth, 1 medium quartered yellow onion, 1 bay leaf, 1 tsp salt, and 1/2 tsp black peppercorns. Bring to a simmer over medium heat and cook gently for 20 minutes until chicken is cooked through.
  2. Step 2: Remove chicken and shred finely using two forks. Keep the broth simmering to reduce slightly while preparing other ingredients.
  3. Step 3: For the pickled onions, combine 1/2 cup white vinegar, 1 tbsp sugar, and 1/2 cup water in a small saucepan. Heat until sugar dissolves, then pour over 1 small thinly sliced red onion in a jar or bowl. Let sit at least 15 minutes.
  4. Step 4: Toast 4 soft sandwich rolls lightly. Spread 1 tbsp mayonnaise inside each roll.
  5. Step 5: Pile generous portions of shredded chicken into each roll, spooning a few tablespoons of the warm reduced broth over the chicken to keep it moist.
  6. Step 6: Top sandwiches with pickled red onions to add a bright, tangy contrast. Serve the shredded chicken sandwiches warm for a comforting Ohio classic.

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Frequently asked questions

How long does Shredded Chicken and Broth Sandwich with Pickled Onions take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shredded Chicken and Broth Sandwich with Pickled Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Shredded Chicken and Broth Sandwich with Pickled Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shredded Chicken and Broth Sandwich with Pickled Onions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shredded Chicken and Broth Sandwich with Pickled Onions?

American Midwest sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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