Boiling chicken is an easy and low calorie way to eat meat protein, but it doesn’t have to be tasteless. I use shredded chicken in so many meals, and this little bit of seasoning I add is subtle and a great compliment to already great dishes. (I will post some of my favorite uses for shredded chicken soon!)
- Boneless Free Range Chicken Breast
- Free Range Chicken Broth
- 3-4 Bay Leaves
- 2 teaspoons dried Thyme
- 1 teaspoon fresh ground Peppercorn Melange
- Dash of Salt
Fill a pot with 1 cup (or so) of broth. Add all ingredients. Then add more broth until the chicken is completely covers. Cover the pot with a lid and turn heat onto medium low. Once chicken broth has come to a boil turn heat down to low and let simmer for 15 minutes or until the inside of the chicken is no longer pink. After chicken is done, drain the broth and save to use for other recipes, or to boil more chicken in a couple days.