Hearty Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This satisfying homemade soup with a hint of cayenne is chock-full of vegetables, chicken and noodles. âI revised this recipe from my father-in-law,â explains Norma Reynolds from Overland Park, Kansas. TIP: âIt's great with a salad and crusty bread,â Norma adds. Ingredients:
12 fresh baby carrots, cut into 1/2-inch pieces |
4 celery ribs, cut into 1/2-inch pieces |
3/4 cup finely chopped onion |
1 tablespoon minced fresh parsley |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1-1/2 teaspoons mustard seed |
2 garlic cloves, peeled and halved |
1-1/4 pounds boneless skinless chicken breast halves |
1-1/4 pounds boneless skinless chicken thighs |
4 cans (14-1/2 ounces each) chicken broth |
1 package (9 ounces) refrigerated linguine |
Directions:
1. In a 5-qt. slow cooker, combine the first six ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low for 5-6 hours or until meat is tender.
2. Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through. Yield: 12 servings (3 quarts).
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