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

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. Sauté 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.