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Hearty Homemade Chicken Noodle Soup
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas
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
- Optional: Coarsely ground pepper and additional minced fresh parsley
Directions
- 1. In a 5-qt. slow cooker, combine the first 6 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 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 until pasta is tender, about 30 minutes longer. Cut chicken into pieces and return to soup; heat through. If desired, sprinkle with coarsely ground pepper and additional parsley.
Nutrition Facts
1 cup: 199 calories, 6g fat (2g saturated fat), 73mg cholesterol, 663mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic exchanges: 3 lean meat, 1 starch.
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