Ingredients
4
4 servings
- •1 (32 fluid ounce) container chicken stock
- •32 fluid ounces water, or more if needed
- •1 yellow onion, peeled and slits cut into it
- •1 bunch celery, stalks (including leaves) separated
- •3 carrots
- •2 tablespoons tomato paste, or more to taste
- •1 tablespoon salt
- •5 whole black peppercorns
- •1 bay leaf
- •2 pounds skinless, boneless chicken breast halves, each cut in half
Instructions
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in center, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 322
- Carbohydrate: 14g
- Fat: 4g
- Fiber: 4g
- Protein: 55g
- Sugar: 7g
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