Peel the carrots, parsnip, swede and turnip, cut into smaller pieces, and grate.
Finely dice the onion and chop up the celery. Next, finely chop up the parsley and thyme.Note: Dried herbs can be used instead, 1 teaspoon of dried parsley and 1/4 teaspoon of thyme. Remember that dried herbs are more concentrated than fresh. Add all the grated and chopped vegetables into the slow cooker. Then add the chicken breasts, and lay them out as flat as possible on top of the veggies. Then add chopped parsley, thyme, crushed garlic, and 1/2 teaspoon of pepper over the top.
Slowly pour enough chicken stock to cover the ingredients. Add a stock cube to create a more intense chicken flavour to the soup, but this is optional.
Then place on the lid and let it cook on low heat for 8 hours.
Add the 1/4 cup of Angel Hair Short Pasta to the soup when you have about an hour left. Stir them through, then let the soup cook for the remaining time.
Once ready, remove the chicken and shead using two forks. Put the shredded chicken back in the soup. Give the soup a stir, and add some more pepper to taste if needed.