Step 1

Combine all soup ingredients (first 11 ingredients) in the bowl of a slow cooker. Cook on medium for 6-8 hours or until chicken and carrots are super tender or on high for 3-4 hours.

Step 2

Remove chicken breasts and allow them to cool. When cooled, remove the skin and separate the meat from the bones. Dice the chicken into bite-size pieces.

Step 3

While chicken is cooling, add pasta to soup and increase heat level to high (if cooking soup on low). Cook for 20-25 minutes more or until pasta is tender.

Step 4

Add lemon zest, lemon juice, thyme and diced chicken. Stir to combine. Taste and add salt if needed.

Step 5

Serve and enjoy. Soup stores well for 3-4 days in airtight containers in refrigerator. Reheat on stovetop or in the microwave.