Poached Chicken Breasts




  • 2 boneless skinless chicken breasts

  • 500ml veg broth, chicken broth or water (If following low FODMAP use Massel 7's stock cube)

  • 2 tsp dried mixed herbs

  • 1 bay leaf


  1. Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Cover chicken with broth or water. Add herbs and bay leaf.

  2. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off the heat completely, and allow the chicken to remain in hot water for 15-20 minutes.

  3. Slice or shred chicken.