Ann posted 04-19-98
Southern Living Annual Recipes 1992
Chicken, Artichoke and Mushroom Soup
3 (4 oz.) skinned and boned chicken breasts halves
2-1/2 cups water
Vegetable cooking spray
3/4 cup chopped onion
1/2 cup chopped celery
3 (10-1/2 oz.) cans chicken broth
1 bay leaf
1/2 tsp. salt
/2 tsp. pepper
dash of ground nutmeg
3/4 cup thinly sliced fresh mushrooms
1 (14 oz.) can artichoke hearts, drained and chopped
1/4 cup grated Parmesan Cheese
Combine chicken and water in large Dutch oven; bring to a boil. Reduce heat, cover and simmer 20 minutes or till tender. Remove chicken from broth; cool slightly and shred. Reserve broth.
Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onions and celery; 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.