Ingredients:
- 750 grams chicken breast organic
- 1⁄4 teaspoon salt and white pepper to taste
- 2 brown onions diced
- 5 carrots (I buy younger looking ones and don’t peel) diced
- 5 Celery stalks diced
- 1⁄2 Green capsicum seeds discarded and sliced and then diced
- 5 french garlic cloves from an organic shop cut into tiny slivers
- 2 tablespoon chicken bone broth powder
- 1 tablespoon of vegetable stock powder
- 1 litre vegetable stock liquid
- 1 litre chicken stock liquid
- Sprig left whole of fresh bay leaves
- Sprig tulsi left whole
- 6 Spring onions peeled and left whole
- 2 x 400ml tins coconut milk
- 1 lemon juiced
- Handful of parsley for finishing touches
- 1.5 cups of a very small spelt pasta
Instructions:
- Place the chicken breasts into the bottom of the slow cooker with salt and pepper.
- Add the diced celery, carrots, onions, garlic, ,Italian herbs , bone broth powder, vegetable stock powder and the chicken and vegetable stocks liquid.
- Place the sprig of lemon myrtle, sprig of tulsi and 6 spring onions into the slow cooker.
- Cook on low for 6 hours.
- Remove the bay leaves, tulsi and spring oinions and discard.
- Shred the chicken breasts with forks and put aside with a tea towel over the chicken to prevent it drying out.
- Add the pasta and cook for a further 40 minutes or until the pasta is cooked.
- Add back in the chicken and the coconut milk.
- Stir in the lemon juice.
- Serve with chopped parsley on top.