Directions
In a medium pot or Dutch oven, arrange the thawed chicken tenderloins in a single layer.
Add enough water to just cover the chicken, then stir in 1 tablespoon (15 ml / 0.5 fl oz) of the garlic powder, salt, and black pepper.
Bring the water to a gentle boil over medium-high heat, then immediately reduce the heat to low to maintain a gentle simmer.
Cover the pot and let the chicken cook for 15-20 minutes, or until it is cooked through and the internal temperature reaches 165°F (74°C).
Add the chopped carrots, celery, butter, and the remaining 1 tablespoon (15 ml / 0.5 fl oz) of garlic powder to the pot.
Stir gently to combine.
Cover the pot again and continue to simmer for 5-10 minutes, until the vegetables are tender-crisp.
Serve immediately or allow the chicken and vegetables to cool completely in the broth before storing in an airtight container for future meals.
Add a bay leaf, a quartered onion, or a sprig of fresh thyme to the water for a more aromatic and flavorful poaching liquid.
Don't discard the liquid! It's a light, flavorful chicken broth.
Strain it and use it as a base for soups or for cooking grains like rice or quinoa.
Once cooked, the chicken is incredibly easy to shred with two forks.
Shredded poached chicken is perfect for chicken salad, tacos, or pasta dishes.
