In a large pot over medium-high heat, add chicken. Pour broth over chicken to cover and season generously with salt and pepper.
Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through (a thermometer inserted into the thickest part of the breast should read 165°), about 10 minutes. Remove from pan and let rest 10 minutes.
Shred chicken with two forks and use as desired.
