Coat a large saucepan with cooking spray and heat over medium-high heat (if have just made stock use same pot).
Add carrot, celery, onion, and garlic and salt; sauté on medium low heat for 5-10 minutes or until carrot and celery begin to soften (keep on low heat to 'sweat' the onions to add more liquid to mix).
Add broth and next 3 ingredients (through bay leaf); bring to a boil.
Reduce heat, and simmer 5 minutes.
Add shredded chicken; cook 3 minutes. Taste broth and add salt as needed.
Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
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