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Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker, and stir into the soup.
PER SERVING (about 1 cup): 150 calories, 1g fat, 570mg sodium, 15g carbs, 4.25g fiber, 5g sugars, 20.5g protein