Add all the ingredients to a slow cooker except the chicken, pasta and salt and pepper. Cook on low for 5-6 hours, won’t hurt it if it goes for 8 hours.
Half an hour before serving add the chicken and bring back up to a simmer on high. Add the pasta for the last 20 min. Remove the bay leaves and adjust seasoning with salt and pepper. Serve with fresh parsley for garnish and lime juice
If storing the soup refrigerated, the pasta will absorb a lot of the broth so you may need to add more to serve again this next day.