Start by washing the vegetables. Slice the onion and chop the carrot and celery. Crush the garlic cloves slightly. Preparing everything first makes the cooking process smooth and stress-free.

Place a large pot on the stove. Pour the water or chicken broth into the pot. This liquid will gently cook the chicken and absorb the flavor of herbs and vegetables.

Now add the onion, carrot, celery, garlic, thyme, bay leaf, salt, and pepper. These ingredients slowly release flavor into the broth while cooking.

Turn the heat to medium. Allow the liquid to heat slowly until it starts to simmer. Avoid boiling too hard because strong heat can make chicken tough.

Carefully place the chicken breasts into the simmering liquid. Make sure they are fully covered with broth. If needed, add a little extra water.

Lower the heat to maintain a gentle simmer. Cover the pot with a lid. Let the chicken cook slowly for about 15 to 18 minutes.

After cooking, remove one piece and cut into the thickest part. The chicken should be white and juicy inside. There should be no pink color.

Remove the chicken from the broth using tongs. Add fresh lemon juice to the broth for a bright flavor. This small step lifts the whole dish.

Slice the poached chicken into thin pieces. Place them on a serving plate. Spoon a little warm broth over the top and garnish with fresh parsley.