Slow Cooker Pastina Soup (Italian Penicillin Soup)

1 cup pastina (tiny pasta)
1 lb chicken breast, boneless and skinless
1 medium carrot, diced
1 celery stalk, diced
1 small onion, finely chopped
3 cloves garlic, minced
1 bay leaf
8 cups low-sodium chicken broth
Salt and pepper to taste
1 tsp dried thyme
1 tsp dried parsley
Juice of 1 lemon
2 cups fresh spinach, roughly chopped
Grated Parmesan cheese for garnish

Place the chicken breast, carrot, celery, onion, garlic, bay leaf, dried thyme, and dried parsley in the slow cooker.

Pour in the chicken broth, making sure everything is well submerged.

Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.

About 30 minutes before serving, remove the chicken breast, shred it using two forks, and return it to the slow cooker.

Add the pastina and let it cook for another 20-30 minutes until tender.

Stir in the fresh spinach and lemon juice, cooking for an additional 5 minutes.

Ladle the soup into bowls and garnish with grated Parmesan cheese.