I have a soup recipe that calls for "one pound ground chicken, cooked." I won't go into all the details, but eventually all the ingredients (carrots, onions, etc.) are boiled with the chicken, and thickened with a roux. One version of the recipe has you blending everything before serving, one doesn't. I had the finished soup when I was a kid and don't remember the chicken even being in there, so it must have been blended.
I rarely, if ever, see ground chicken used in a recipe, so what do you suppose they mean? That the chicken should be ground and cooked--which seems like it would give it a weird consistency--little pieces of hamburger-like bits in there, or cooked (maybe boiled?) and then ground? I'm inclined to do the latter, but the recipe phrasing makes me think I'm wrong.
Any guesses? Advice? Thanks.