Rinse the chicken breasts thoroughly and place in a small to medium sized stock pot. Add cold water to the pot just until the chicken is covered. Add the remaining ingredients to the pot. Bring to a boil then reduce to a simmer.
Simmer for 1 hour then remove the chicken breasts; set aside to cool.
Let the pot continue simmering for another 30 minutes*.
When the chicken has cooled, remove it from the bone; discard the bone and skin. Use 2 forks to shred the chicken.
Carefully remove the carrots from the pot and dice into bite-sized pieces.
Add the shredded chicken and diced carrots back to the pot. Give it a stir and let it simmer for another minute or two to warm the chicken through.
Ladle into bowls and enjoy!
*Strain the entire pot and you have chicken stock!