Slow Cooker Chicken Pasta Soup

Ingredients:

• 4 carrots, quartered lengthwise and cut into 2.5cm pieces.
• 4 long strips of lemon zest
• 4 sprigs of fresh dill + 2-3 tablespoons of chopped dill
• 2 tablespoons extra-virgin olive oil
• 4 skinless, boneless chicken breasts (700-900 g)
• 4 cups lightly salted chicken broth
• 1 cup small pasta
• 1 cup frozen green peas, thawed
• Half a bunch of fresh spinach, stems removed
• 100 g feta
• Lemon wedges and crusty bread, for serving (optional)

Preparation:

1. Combine carrots, lemon zest, dill sprigs, olive oil, and 1/2 teaspoon salt in a 5-6 quart slow cooker. Season the chicken with salt and add it to the pot. Add broth and 4 cups of water, cover, and simmer on low for about 8 hours.
2. About 20 minutes before serving, add the small pasta to the pot, cover and cook until tender, about 15 minutes.
3. Add chopped dill, green peas, and spinach to the soup and cover until the spinach wilts, about 2 minutes. Stir, breaking up the chicken, and season with salt and pepper to taste. Ladle into bowls and top with crumbled feta. Serve with lemon and bread.