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Place the chicken in the large pot and cover with the chicken broth. Bring to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Reserve the poaching broth in the pot.
In the same pot over medium heat, melt the butter. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
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