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Hearty Chicken Noodle Soup
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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
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 chicken juices run clear. Discard
spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook
for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat
through.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |