Boiled Chicken Breasts

Use this basic recipe for boiled chicken breasts when you need cooked chicken for casseroles, salads, and soups.


Makes about 8 cups chicken and 8 cups broth

Recipe from

Southern Living


6 bone-in chicken breasts (about 4 pounds)
2 quarts water
1 small onion, quartered
2 celery ribs with tops, quartered
2 carrots, quartered
1 garlic clove
1 bay leaf
2 teaspoons salt
1 teaspoon pepper


Bring all ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 to 40 minutes or until done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer up to 3 months. Strain and reserve broth to use fresh or freeze, if desired. Broth may be frozen in airtight containers.

October 2004
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