INGREDIENTS
°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
*PREPARATION
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.
Enjoy !
