My chicken ditalini soup

CHICKEN, DITALINI and VEGGIES SOUP!!
 Now, this is great hot, warm, cold! In the winter I love it hot but it the summer it makes an awesome refreshing and light meal!
You should see the "pound" of Parmesan cheese on top of it! That's because in my family we looooove Parmesan, but you don't have to put it (even if it taste a millions time better with).
Are you ready?! Make sure to make this only if you are planning to stay at home the whole day or use the slow cooker, and you can go to work or let it go all night, whatever works better for you!
INGREDIENTS (this will feed at least 4 people):

2 chicken breast (frozen or fresh, witch ever you have at home! If is frozen make sure to defrost it first)3 medium carrots (if you bought them you will have to peel them and wash them, if are from your garden than just wash it, more vitamins)
1 medium onion (again, white, red, yellow, it doesn't matter, it's all up to you)
1 celery "leg" (washed)
1 zucchini or squash
5-6 mushrooms (washed from all the dirt)
2 golden potatoes (peeled and washed from the extra starch)
ditalini pasta (i use half a cup per person)
salt
pepper
rosemary (either 1 stick or 2 tsp of dry)
sage (4-5 leaves or 1 tsp of  powder)
water
2 tbsp

 of extra virgin olive oil
PREPARATION:
Very easy!!! Chop all the veggies! You may ask how! Well, do you like to eat big chunks or tiny pieces of veggies? When I make it just for my self i chop them big, like in the picture, if I prepare it for the whole family I make smaller pieces because my kids are picky, and my husband even pickier!!!
So chop those veggies however you prefer based on your family needs! put the oil in a pan and when it's warm add in this order and give it about 1 minute before adding the next one:
onion
carrots
celery
potatoes
zucchini
mushrooms
and stir until everything is getting soft, make sure nothing burns or stick to the pan because nobody likes to clean burnt pans!!!
Good, get your big pot or your slow cooker and put all of this good smelling vegetables inside of it.
Now, use the same cutting board and the same knife to cut the chicken in medium size strips of about 1/2 an inch each and add it inside your pot.
Now it's time to put all of your spices and herbs inside. For the salt, I suggest you to start with a little bit at the time... You can always add it but it's very hard to get rid of it!! My parents always told me that and, man that's so true!!!
Add the water and leave about 3 fingers from the top of the pot so even if it boils it won't come out and put the lid on!
Set the fire under your pot on medium/slow or your slow cooker on 6-8 hours!
Now, LET IT GO! LET IT GO!
(Admit it, you just sang that with the frozen melody!!! And now it will be stuck in your head for the rest of the day!)
Let it cook for at least 6 hours, keep an eye on it. If you start "loosing" to much water, add some. If the soup keep coming up, open a little bit the lid and turn the fire down a bit! After 4 hours the chicken will be fully cooked and you can start tasting the soup and add some salt if you need to.
When you have 10 minutes left add the ditalini (witch is my dad's favorite for soup). If you are using the slow cooker add the pasta about 20 minutes before. Pasta should always be "al dente" but in soup I like it softer! It blends in better that way!
Serve with some Parmesan on top of it or some Pecorino (sheep cheese) or Romano! Or just eat it as it is!!
BUON APPETITO!