Ingredients:

  • 1.5 lb (680g) boneless, skinless chicken breasts
  • 6 cups (1.4 liters) chicken broth or water
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic, smashed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black peppercorns
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • Fresh parsley sprigs (optional)

Instructions:

  1. Place chicken broth/water, onion, carrots, celery, garlic, thyme, peppercorns, bay leaf, and salt in a large pot. Bring to a boil.
  2. Gently add the chicken breasts to the boiling broth. Reduce heat to a simmer, cover, and cook until the internal temperature reaches 165°F (74°C). (About 20-25 minutes).
  3. Remove the chicken from the pot and let it rest for 10 minutes. This helps retain moisture.
  4. Use two forks to shred the chicken. Alternatively, use an electric mixer on low speed for faster shredding.
  5. (Optional) Strain the poaching broth to remove solids. Save the broth for soups or sauces.
  6. Use the shredded chicken immediately or store in the refrigerator for 3-4 days or freeze.