Place the boneless, skinless chicken breasts into your slow cooker, and add sliced white onion and diced carrots around the chicken.

Mince 2 garlic cloves and scatter them over the top. Season with salt, black pepper, and turmeric.

Pour in 4 cups of chicken broth and squeeze the juice of one lemon into the mixture. Stir gently and cover the slow cooker.

Set your slow cooker to high heat and cook for about 2 hours until the chicken is tender.

Shred the chicken directly in the slow cooker using two forks, mixing it with the broth and vegetables.

Stir in 1 cup of ditalini pasta and add 2 cups of fresh spinach. Pour in the juice from the second lemon.

Cover and let everything cook for an additional 30 minutes on high heat until the pasta is al dente.

Ladle the soup into warm bowls and garnish with fresh dill and a wedge of lemon.