Slow Cooker Pastina Soup (Italian Penicillin Soup)

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.

Season with salt and pepper to taste.

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