This cozy, comforting bowl starts with tender chicken poached low and slow in a savory broth, then shredded into bite-sized pieces that soak up every bit of flavor from the finished soup. A classic mix of onion, celery, and carrots gets softened until sweet and translucent, with garlic added for depth, then the whole pot goes rich and velvety thanks to full-fat coconut milk simmered with thyme and onion powder until it coats the back of a spoon. The texture here is what makes it feel like a true comfort food classic — thick, creamy, and satisfying, with shredded chicken folded back in for heartiness in every spoonful. A sprinkle of fresh parsley on top adds a little brightness right before serving. It's a warm, ladle-worthy dinner that works well for a gluten free table, no fuss required.
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Place the chicken breasts in a large pot or Dutch oven and cover with the chicken broth. Bring to a gentle simmer over medium heat, then reduce heat to medium-low and cook for 15–18 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer inserted into the thickest part.
Transfer the chicken to a cutting board and reserve the poaching broth in the pot. Once the chicken is cool enough to handle, shred or chop it into bite-sized pieces and set aside.
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