Mixed Vegetables and Chicken Pasta Soup

Season chicken breast with salt. In a large slow cooker or rice cooker pot, throw in carrots, peas, corn, potatoes, garlic and chicken breast. Season with a pinch of salt and a dash of black pepper. Add the thyme and broth.

Set slow cooker on medium and leave to cook for 6–8 hours; if you are using a rice cooker to cook the soup, set it to cook for at least 1 hour. To cook this vegetable and chicken soup on a stove, add all the ingredients in a large pot and bring to a boil, then lower heat and simmer for 45 minutes.

Add the pasta into the soup in the last 15 minutes of cooking. Serve hot!