Chicken-Artichoke Soup - cooking recipe

Ingredients

3 boneless, skinless chicken breast halves
2 1/2 c. water
PAM cooking spray
3/4 chopped onion
1/2 c. chopped celery
3 (10 1/2 oz.) cans chicken broth
1 bay leaf
1/2 tsp. salt
1/2 tsp. pepper
dash nutmeg
3/4 c. thinly sliced fresh mushrooms
1 (14 oz.) can artichoke hearts, drained and chopped
1/4 c. grated Parmesan cheese

Preparation

Place chicken and water in Dutch oven.
Bring to a boil. Reduce heat.
Cover and simmer 2 minutes or until tender.
Remove chicken from broth.
Cool slightly and shred.
Save the broth. Spray dutch oven with Pam.
Saute onion and celery until crisp-tender.
Add the broth from cooking, the canned broth, bay leaf, salt, pepper and nutmeg.
Bring to a boil; reduce heat. Cover and simmer until thoroughly heated.
Top each serving equally with Parmesan cheese.