How to Boil Chicken
Learning how to boil chicken opens up so many possibilities. Just shred, dice, or slice it to use in any recipe that calls for cooked chicken!
Servings: 4 servings
Ingredients
- 4 large chicken breast
- 3 cups low sodium vegetable broth
- 1 onion roughly chopped
- 1 teaspoon whole black peppercorns
- 3 garlic cloves smashed
- 2 teaspoons salt
Instructions
- In a large stockpot over medium-high heat, place the chicken, vegetable broth, onion, peppercorns, garlic and salt.
- Bring to a boil, then cover and reduce heat to medium. Let simmer until the chicken is cooked through and a meat thermometer inserted into the thickest part of the chicken breast reaches 165°F, about 15 minutes.
- Shred, slice or dice the chicken or use as desired.
Notes
Storage: Store boiled chicken in an airtight container in the refrigerator for up to 4 days. You can add it directly to recipes from the refrigerator.
Freezing Instructions: Transfer the cooled chicken into freezer-safe container or bags and freeze for up to 3 months. Thaw overnight in the fridge and use as desired.
Nutrition
Serving: 1chicken breast | Calories: 286kcal | Carbohydrates: 6g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1427mg | Potassium: 900mg | Fiber: 2g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
