Tender shredded chicken simmers in a rich, thickened broth built from sautéed onion, celery, and carrot, with garlic and thyme adding depth to every spoonful. Full-fat coconut milk gives the base its velvety, chowder-like body without any cream in sight, and a slow whisking-in of broth keeps the texture silky rather than clumpy. The vegetables get a proper softening before the broth goes in, so the finished soup has that low-and-slow, homemade feel in well under an hour. A shower of fresh parsley at the end brightens the whole bowl and makes it feel finished. This one is a genuinely comforting, ladle-it-up kind of soup, and it holds up beautifully as a soy free staple for chilly nights when you want something warm, filling, and fuss-free.
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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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