Season both sides of the chicken breasts with salt and pepper.
In a large bowl, toss together the potatoes, carrots and celery with 1 tablespoon olive oil, italian seasoning and garlic powder.
Add the remaining tablespoon of olive oil to a large skillet over medium high heat. Cook the chicken until lightly browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
Add the vegetables to the skillet and cook until the carrots and celery and just softened, about 10 minutes. Nestle the chicken back into the skillet and pour the tomato soup on top. Fill each soup can with water and add that to the skillet, along with the bay leaf. Stir until everything is covered.
Bring to a boil, then reduce to a simmer. Cover and allow to simmer for 30 minutes or until potatoes are fork tender and the internal temperature of the chicken is 165 F.
Remove the bay leaf. Use two forks to shred the chicken.
Divide onto plates and serve.
Boneless skinless chicken breasts can be replaced with bone-in, chicken thighs or drumsticks. Increase cooking time by at least 15 minutes. Alternate preparation, slow cooker: add all items to the slow cooker and cook on low for 6-8 hours. Optionally, pan-sear the chicken and veggies before adding to the slow cooker.