Save on Pinterest

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
  • Total Time
    Prep: 20 min. Cook: 5-1/2 hours
  • Makes
    12 servings (3 quarts)

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

  • 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 until meat is tender, 5-6 hours.
  • Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.
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.

Reviews

Click stars to rate
Average Rating:
  • malinm123
    Dec 13, 2020

    I doubled the recipe. I didn't use the linquine. Instead I used Matzo Balls for Hannukkah. I removed the skin of 8 Chicken Thighs and put them on top of the vegetables. I covered with Chicken Broth and let it simmer on High for 5 hours. OMG Delicision. I didn't use the Cheesecloth. Instead I just put the Garlic, Mustard Seed, and Cayenne right in the crockpot, layered in with the vegetables. The soup had a kick to it but my husband who usually adds hot sauce to his chicken soup, didn't need to. It had a kick to it but it was not too hot. My husband said it wasn't the usually bland chicken soup that I make. It was quick and easy also. I was able to make it during the lunch hour and then let it simmer on high for 5 hours.

  • Michele
    Mar 10, 2020

    For my family, there just wasn't a lot of flavors. It took 6 hours on low and another 2 on high to get the veggies cooked through, though I may need a new crockpot mine is getting up there in years. The things I plan to change is first the fresh parsley to dried, you don't add fresh herbs in a crockpot until the end they will just lose all flavor. Add in some bay leaves and some oregano with it. Pan searing the chicken in some pepper and garlic before adding to the pot for extra flavor. Or using rotisserie chicken or leftovers. Making sure not to add until the noodles are added. Adding the garlic directly to the soup as minced or pressed and not in the spice bag. A half tsp. of white pepper along with the black. And possibly 1/4 tsp. paprika. One plus for this recipe though was the sodium, since I used 4 cans of reduced-sodium and one of regular (yes that is 5 cans, not 4 which I felt it needed). That was one flavor that came through just a hint of salt. Not sure what the mustard seed added to the whole thing.

  • Thsarver50
    Dec 21, 2019

    When I cook this dish I cook it 8-10 hours (all day) When I get home I add the noodles and finish cooking.51/2 is not enough time .

  • amyd00
    Dec 16, 2018

    This is the best chicken soup that I have ever made! You need to make this soup. I wouldn't change a thing.

  • Mary Beth
    May 21, 2018

    I cooked the soup for 5 1/2 hours. The carrots and celery were still hard. I used free range chicken which is normally very tender , but in this recipe, it became tough. I did like the fact that there was no salt added.

  • Jellybug
    Mar 16, 2018

    I made this soup and shared with my children (44 and 38) when we were all sick. I made cheddar bacon biscuits and they felt better in a few days...so good, full bodied soup. Loved all the pasta.

  • JCV4
    Feb 23, 2018

    This soup makes a lot! It was very easy in the slow cooker and tasted better the next day, of course.

  • Angela
    Jan 7, 2018

    No comment left

  • menicki
    Dec 1, 2014

    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.

  • justmbeth
    May 18, 2014

    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.