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Blue cheese only becomes a problem on a lactose free diet in larger amounts; this recipe uses only about 1 1/3 teaspoons per serving, so it is likely fine on a lactose free diet. If you prefer to always avoid blue cheese, please tap it and change its rating to Red.
Place the chicken breasts in a large saucepan or Dutch oven and pour in the chicken broth. Add the garlic powder, onion powder, smoked paprika, and salt. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the chicken is opaque throughout and registers 165°F (74°C) on an instant-read thermometer at the thickest part.
Transfer the cooked chicken to a large mixing bowl and discard the poaching liquid. Using two forks, shred the chicken into thin, bite-sized strands.
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