Hearty Homemade Chicken Noodle Soup Recipe
- 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
- 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).
1 cup: 193 calories, 5g fat (1g saturated fat), 58mg cholesterol, 244mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 21g protein
Reviews for Hearty Homemade Chicken Noodle Soup
"made this using left-over turkey from Thanksgiving, fast, easy, and delicious.But, I did not use a slow cooker, just made it in a regular pot."
"Very hearty tasty chicken noodle. Chicken noodle is not my favorite type of soup but I really enjoyed it. It makes quite a bit, so expect leftovers."
"This is an easy soup and one everybody likes. I double the recipe and freeze in quart size baggies that lie flat and take up very little freezer room. Do not freeze noodles. Add them to the soup while reheating it.When noodles are frozen the texture becomes grainy."
"This is a very good soup. I did not bother with the cheesecloth; used ground mustard and minced garlic and just dumped all seasonings in."
"Finally one that tastes like Mom's!"
"I LOVE this recipe...thank you!"
"Very good recipe, although I changed several things. Skipped the spice bag and used ground mustard and pepper, and changed the cooking method by starting with just the veges and broth for a couple hours, then added cut up chicken, then an hour later the pasta (I used broken dry spaghetti). It worked perfectly fine."
"This was very good. I did not have any mustard seed, but I did put some dried thyme in instead. I used mini penne noodles as well. My kids loved it & we served it with grilled cheese paninis. Perfect for a cozy Autumn dinner."
"I really like chicken noodles, it is great for those days where you want something a little wintery but with the stodgy red meat which can leave you sluggish. This is a great recipe and definitely leaves you full of energy"
"This is my favorite fall soup. I had to change the ratios a bit, though, because it was low on broth the first time I made it. I trim back the amount of meat and veggies just a bit and add a little more broth, and it's perfect for our tastes."
"Not a noodle left over. Only change I made was to use kluske noodles instead of linguine."
"Delicious and easy to make. Can leave out chicken for a veggie soup."