This uses store-bought broth. They recommend Swanson Organic Low-Sodium Chicken Broth because they think it's too much work to make chicken broth from the bones.

1 tablespoon vegetable oil
1 pound ground raw chicken
1 rib celery, diced
1 carrot, peeled and diced
1 onion, chopped
2 quarts chicken broth
1 quart water
2 bay leaves
2 teaspoons salt
2 split bone-in, skin-on chicken breasts
3 tablespoons cornstarch
1/4 cup cold water

Vegetables for soup:
1 medium onion sliced as below
1 carrot, diced
1 rib celery, diced
1 medium potato, peeled and diced evenly
1 cup Swiss chard, torn into 1 inch pieces
1 tablespoon minced fresh parsley

Heat the oil until it shimmers on the surface. Add the chicken meat and the vegetables. Cook for 5 to 10 minutes until the chicken is no longer pink and juices have been released. Add broth, water, bay leaf, and chicken breasts. Cover and simmer on medium-low for 30 minutes. Remove the poached chicken breasts and let cool. Simmer the broth uncovered for about 20 minutes until it reduces some. Strain through a fine-mesh strainer and press on the solids. Let the broth settle for about 5 minutes.

Prepare the fresh vegetables for the soup:
Cut the ends off on onion, and cut in half lengthwise. Peel of some of the layers, and thinly slice the long way. Skim as much fat off the top of the broth as you can (or refrigerate overnight). Combine the cornstarch and water to make a slurry. Stir it into the hot broth. Poach the soup vegetables until tender. Remove the cooked breast meat from the bones and shred into bite-size pieces. Add chard and parsley. Heat until meat is hot, and chard is wilted.

-- This recipe is from America's Test Kitchen

Based on a sort of scientific study, they decided whole pieces of chicken don't release as much flavor as ground chicken when cooked in water.