In a large soup pot, combine the carrots, celery, minced garlic, and butter, Saute over medium-heat until the garlic is tender. Add in the chicken stock, water, shredded chicken, and bay leaf. Cook on medium-to-low heat all day if you can. Allows the flavors to combine together nicely. If not able to do so, an hour is fine.

After at least an hour if you are cooking it quick, or with an hour left, if cooking all day - add in the spaghetti squash.