1-First Step: Preparation and Setup Start by gathering all your ingredients and equipment. You will need a large pot that comfortably fits all six chicken breasts with room to cover them completely with liquid. If you are using vegetables for added flavor, wash and chop them now. Carrots can be cut into large chunks, celery stalks into pieces, and onions quartered. Having everything ready before you start cooking makes the process smoother and more enjoyable.

2-Second Step: Assemble in the Pot Place the 6 chicken breasts in the bottom of your large pot. Arrange them in a single layer if possible, but they can overlap slightly if needed. Cover with chicken broth and/or water, ensuring all chicken is fully submerged. The liquid should come about an inch above the chicken pieces. If you are using vegetables for flavor, add them to the pot now along with the sea salt, black pepper, and 2 tablespoons minced garlic. The vegetables will release their flavors into the liquid as everything cooks.

3-Third Step: Bring to a Boil Place the pot on the stove over medium-high heat. Allow the liquid to come to a full boil. This will take approximately 5-10 minutes depending on your stove and starting temperature of the ingredients. Watch closely so the pot does not boil over. Once boiling, you may notice some foam rising to the top. This is normal protein release from the chicken. You can skim it off if you prefer a clearer broth, but it is not necessary for the flavor or quality of the chicken.

4-Fourth Step: Simmer to Perfection Once the liquid reaches a rolling boil, reduce the heat to low. Cover the pot with a tight-fitting lid to maintain temperature and moisture. Let the chicken simmer gently for 25-30 minutes for 6 breasts. If you are cooking only 3 breasts, the cooking time reduces to 8-15 minutes. The gentle simmering action cooks the chicken evenly without making it tough or dry. Avoid the temptation to lift the lid frequently, as this releases heat and extends cooking time.

5-Final Step: Check and Serve After the recommended cooking time, check for doneness. The internal temperature should reach 165°F when measured at the thickest part of the breast. If you do not have a thermometer, cut into the thickest piece to ensure no pink remains and the juices run clear. Once properly cooked, remove the chicken from the pot using tongs. You can shred it with two forks, cube it for recipes, or leave it whole depending on how you plan to use it. The vegetables can be served alongside, strained out for a clear broth, or pureed if you prefer. Remember to save the leftover cooking liquid as it makes an excellent base for soups and sauces.