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Rach says this recipe is perfect for late spring's chili nights or spring/summer cold relief, as the poached chicken breasts and loins are pulled, literally, into thin rags like the eggs in stracciatella soup.
For poached chicken, place chicken and poaching ingredients in large pot and just bring to boil, then reduce heat to keep low rolling boil and cook 90 minutes, turning chicken over occasionally. Let chicken cool in stock. Remove chicken to platter and strain stock. Remove the chicken meat from skin and bones and separate the dark and white meat. Pull the chicken breast and tenderloin meat into long, thin rag-like pieces. Reserve dark meat for another use, such as chicken chili or quesadillas or chicken salad.
For soup, in a large pot or Dutch oven over medium heat, melt butter into olive oil and add the chopped carrots, leeks, celery, onions and garlic, season with salt and white pepper. Cover and soften vegetables 10-12 minutes, stirring occasionally. Add stock and pulled chicken.