• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 2 car­rots, sliced length­ways
  • 300g/11oz skin­less chick­en breast, chopped
  • 150g/5oz soup pas­ta
  • 2 tsp dried mixed herbs
  • 750ml/3 cups chick­en stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the chick­en is cooked through and the pas­ta is ten­der. Sea­son and serve.
  3. Any type of small pas­ta shape will work for this soup. Add a lit­tle grat­ed Parme­san cheese when serv­ing if you wish