Sicilian Chicken Soup

Slow Cooker Method

1. Add all the ingredients apart from the pasta and herbs to the slow cooker. Cover and cook on HIGH for four hours.
2. Use tongs to transfer the chicken to a plate and shred it using two forks. Add back into the crock pot together with the pasta. Cook on the HIGH setting for 45 minutes or until the pasta is cooked to your liking. Please note that the pasta cooking time will depend on type of pasta used so please check once in a while to see how it is getting on. Alternatively cook the pasta separately and stir into the soup once it is ready.
3. Remove the inner pot from your slow cooker (otherwise the pasta will become too mushy). Discard the bay leaves. Check the seasoning and add salt, pepper and lemon juice to taste. Stir in half the chopped herbs.
4. Serve topped with the remaining herbs, with a sprinkling of grated Parmesan and lemon zest and a slice of crusty sourdough bread!

Stovetop Method

1. Add all the ingredients apart from pasta and herbs to a large pot. Bring to a rolling boil then reduce the heat and simmer gently for half an hour.
2. Remove and shred the chicken, add the pasta and cook for 8-10 minutes (or the time indicated on the pasta packaging). Discard the bay leaves. Check the seasoning and add salt, pepper, pepper flakes and lemon juice to taste.
3. Serve topped with the remaining herbs, with a sprinkling of grated Parmesan and lemon zest and a slice of crusty sourdough bread!