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Eggs are safe during pregnancy as long as they are cooked all the way through.
Place the chicken breast in a large saucepan and add 6 cups of chicken broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 15–18 minutes, until the chicken is opaque throughout and reaches 165°F (74°C) on an instant-read thermometer.
Transfer the chicken to a cutting board and shred it into thin strips using two forks. Reserve the broth in the saucepan.
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