• 2 boned or boneless chicken breasts (1 1/3 - 1 1/2lb yields 4 cups shredded chicken)
• 2 1/2 qut. water
• 1 onion - quartered
• 2 garlic cloves - peeled and crushed
• 1/2 tsp dried thyme or oregano
• 1 tsp salt

1. Combine the water, onion, and garlic in saucepan and bring to boil. Add the chicken breasts and lower heat to simmer. Skim off any foam and add herbs.
2. Cover and simmer for 15-20 min until the chicken is cooked through. The thickest part of the meat should register 160 deg and the meat should not be pink. Add salt to taste.
3. Allow the chicken to cool in the broth if there is time. Remove when cool enough to handle and remove meat from the bone and shred. When pulling with the grain the meat separates naturally.
4. Strain the chicken broth and refrigerate overnight. The next morning skim off and discard the fat and freeze the broth in smaller containers.

Serves: 4      Total cooking time: 20 min.
Source: NYT Recipes for Health