Here's my version (serves 3):
Chicken and Mushroom Soup with Chile
In a heavy soup pot (I use a Le Creuset enameled cast iron dutch oven), heat olive oil over medium heat. Place garlic, bay leaves, and allspice in the oil and saute until the allspice begins to release it's flavor. Add the chicken, chicken broth base, and 1½ tsp. salt to the pot and cover with 6 cups water. Bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.