Parmesan cheese or Romano cheese, finely grated, for serving (optional)
Instructions
Place chicken and 2 cups chicken broth in a slow cooker and cook on low heat 4 hours. Remove chicken from slow cooker, set aside. Strain broth from slow cooker through a fine strainer into a bowl, set aside. Heat olive oil in a large pot over medium heat. Add carrots, celery, onion and garlic. Saute 3 - 4 minutes until slightly tender. Add remaining chicken broth and reserved chicken broth (that was set aside). Stir in parsley, thyme, nutmeg, and lemon juice. Bring soup to a boil over medium high heat. Once it reaches a boil reduce heat slightly and stir in Rotini noodles. Cook until noodles reach desired tenderness, about 10 - 12 minutes. Meanwhile, shred chicken then add to soup once noodles are cooked through. Season soup with salt and pepper to taste. Serve warm with optional cheese, crackers or fresh bread.