• 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


  1. Place the chicken breasts into the bottom of the slow cooker with salt and pepper.
  2. Add the diced celery, carrots, onions, garlic, ,Italian herbs , bone broth powder, vegetable stock powder and the chicken and vegetable stocks liquid.
  3. Place the sprig of lemon myrtle, sprig of tulsi and 6 spring onions into the slow cooker.
  4. Cook on low for 6 hours.
  5. Remove the bay leaves, tulsi and spring oinions and discard.
  6. Shred the chicken breasts with forks and put aside with a tea towel over the chicken to prevent it drying out.
  7. Add the pasta and cook for a further 40 minutes or until the pasta is cooked.
  8. Add back in the chicken and the coconut milk.
  9. Stir in the lemon juice.
  10. Serve with chopped parsley on top.