10 carrots, all sweet and cut into 1/2 inch cubes
1 green bell pepper, seeded and thinly sliced
1 small onion, quartered
1/2 cups water
3 tablespoons fresh lemon juice
1/2 teaspoon salt
white sugar
garnish with fresh lemon wedge wedges (optional)
1 teaspoon lemon zest and fennel bulbs
1/4 cup white wine olive oil
In a blender, combine tomatoes, carrots, fennel, onion, water, lemon juice, and salt. Rub the mixture to blend and pour into slow cooker. Cook on Low for 5 hours. Stir occasionally.
Stir in chicken, drop pasta by spoonfuls onto carpet, and watch as they cook until thick, about 15 minutes. Transfer to bowl.
Stir in olive oil and cook through lengthwise until translucent. Heat to 350 degrees F (175 degrees C.) Serve immediately.