Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 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
  • Salt, to taste

Instructions:

  1. Place the chicken broth, onion, carrots, celery, garlic, thyme, peppercorns, and bay leaf in a large pot. Bring to a boil over medium-high heat.
  2. Gently lower the chicken breasts into the simmering broth. Ensure they are fully submerged.
  3. Reduce the heat to low, so the broth is just barely simmering. Cover the pot.
  4. Cook for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) using an instant-read thermometer inserted into the thickest part of the breast.
  5. Remove the chicken breasts from the broth and place them on a plate. Let them rest for 5-10 minutes before slicing or shredding.
  6. Shred or slice per desire.