Isso é conhecido como sopa italiana de penicilina, e cara, ela acerta quando você precisa

Ingredients
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
Directions
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.
Cerca de 30 minutos antes de servir, retire o peito de frango, desfie-o com dois garfos e coloque-o de volta na panela elétrica.
Adicione a pastina e deixe cozinhar por mais 20-30 minutos até ficar macia.
Junte o espinafre fresco e o suco de limão, cozinhando por mais 5 minutos.