For the Shredded Chicken:

• 2½ pounds (1.1 kg) boneless, skinless chicken breasts
• 2 cups (480 ml) low-sodium chicken broth
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon unsalted butter
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Creamy Filling:

• 1 can (10.5 ounces / 300 g) cream of chicken soup
• 4 ounces (115 g) cream cheese, softened
• 1/2 cup (120 ml) milk
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste

For Serving:

• 8 hamburger buns
• Sliced dill pickles (optional)
• Lettuce leaves (optional)
• Sliced tomatoes (optional)