Scale

1 ½ pounds boneless, skinless chicken breasts

8 cups chicken stock

4 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

1 tsp Italian seasoning

2 bay leaves

½ red bell pepper, diced

½ green bell pepper, diced

1 cup broccoli florets

8 ounces spaghetti, broken into thirds

1 lemon, juiced

¼ cup chopped fresh parsley

salt and black pepper, to taste

Place the onion, garlic, carrots, celery, Italian seasoning, bay leaves and chicken in a slow cooker.
Season to taste with salt and black peeper.
Add in the chicken stock and stir to combine.
Cover with a lid and cook on low for 5 ½ -6 hours.
Remove the chicken from the slow cooker and shred it with 2 forks.
Return the chicken to the slow cooker.
Stir in the broccoli florets, red and green bell pepper and pasta.
Cover and cook on low for 30 – 40 minutes or until pasta is tender.
Stir in lemon juice and parsley.
Taste and season with salt and pepper as needed.
Serve warm.