°1 ½ pounds chicken breast (approximately 3 breasts)
°2 cups carrots (500ml), peeled and finely diced
°1 cup (250 mL) celery, finely diced
°4 garlic cloves, minced
°1 yellow onion, chopped
°2 bay leaves
°1 C. tea (5 ml) dried thyme
°9 cups (2250 ml) chicken broth
°Salt and pepper
°2 cups (500 mL) egg pasta, uncooked
°2 tbsp. tbsp (30ml) lemon juice
°1 small handful of parsley, chopped
Salt and pepper the chicken breasts on both sides.
Place them in the slow cooker.
Add carrots, celery, garlic, onion, spices and broth.
Cook on LOW for 7-8 hours or on High for 4 hours.
When everything is cooked, break up the chicken with a fork and add the pasta, lemon and parsley to the mixture.
Close the lid and leave in the slow cooker for ten minutes with the lid on. Leave for a few more minutes if the pasta is not cooked.
Adjust seasoning as needed and serve.