CHICKEN, ARTICHOKE AND MUSHROOM SOUP

3 (4-OZ) CHICKEN BREAST, SKINNED/BONED
2 1/2 CUPS WATER


VEGETABLE COOKING SPRAY
3/4 CUP ONION, CHOPPED
1/2 CUP CELERY, CHOPPED
3 (10 1/2-OZ) CHICKEN BROTH
1 BAY LEAF
SALT AND PEPPER TO TASTE
1/8 TEASPOON GROUND NUTMEG
3/4 CUP MUSHROOMS, THINLY SLICED
1 (14-OZ) CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED

COMBINE CHICKEN AND WATER AND BRING TO A BOIL IN A SMALL POT.  REDUCE HEAT, COVER AND SIMMER FOR 20 MINUTES OR UNTIL TENDER.  REMOVE CHICKEN FROM BROTH;  COOL SLIGHTLY AND SHRED.  RESERVE BROTH.


SPRAY LARGE STOCK POT WITH NON-STICK;  PLACE OVER MEDIUM-HIGH HEAT UNTIL HOT.  ADD ONION, CELERY AND COOK STIRRING CONSTANTLY, UNTIL CRISP TENDER.  

ADD RESERVED CHICKEN BROTH, CANNED CHICKEN BROTH, AND NEXT 4 INGREDIENTS.  BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER 15 MINUTES.  

ADD MUSHROOMS, AND COOK 10 MINUTES.  ADD SHREDDED CHICKEN AND ARTICHOKE HEARTS, AND COOK UNTIL THOROUGHLY HEATED.  TOP EACH SERVING WITH PARMESAN CHEESE.

MAKES 8 CUPS.