3-4 lbs. Skinless and boneless chicken breasts

One large onion chopped finely

4 stalks of celery, diced finely

2 large carrots chopped finely

2 bell peppers red cut into pieces

two large white potatoes with skin removed and diced

1 can diced tomatoes

1 cup fresh chopped parsley

4 cloves garlic, minced

1 tbsp. sea salt

1 tsp. ground black pepper

3 -4 lbs. Skinless and boneless chicken breasts 4 stalks of celery, diced finely 2 large carrots chopped finely 2 bell peppers red cut into pieces 1 can diced tomatoes 1 cup fresh chopped parsley 4 cloves garlic, minced 1 tbsp sea salt 1 tsp ground black pepper

Combine chicken breasts, vegetable diced tomatoes, approximately eight cups water (or sufficient to fill the entire dish by about 1 inch) chopped parsley, garlic salt and pepper in the slow cooker.

Cover and cook at LOW for 4-6 hoursor until the chicken is cooked.

Take chicken breasts out of the slow cooker, then shred them.

Mix the vegetables gently in the soup 3-4 times.

Make ditalini pasta as per instructions on the package and then take it off and drain.

Add the chicken shredded and cooked noodles to slow cooker, and stir.