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Crockpot Chicken Noodle Soup

5h 50m
Serves 12
tasteofhome.com

Crockpot Chicken Noodle Soup

tasteofhome.com
5h 50m
Serves 12

Directions

  1. 1Combine carrots, celery, onion, parsley, pepper, and cayenne pepper in a slow cooker.
  2. 2Place mustard seed and garlic in a cheesecloth bag and add to slow cooker.
  3. 3Add chicken and broth, cover and cook on low for 5-6 hours or until chicken is tender.
  4. 4Discard spice bag, remove chicken, and cool slightly.
  5. 5Stir in linguine and cook on high for 30 minutes until tender.
  6. 6Cut chicken into pieces, return to soup, and heat through.
  7. 7Sprinkle with pepper and parsley, if desired

Ingredients

  • 12 fresh baby carrots, cut into 1/2-inch pieces
  • 4 celery ribs, cut into 1/2-inch pieces
  • 0.75 cup finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 0.5 teaspoon pepper
  • 0.25 teaspoon cayenne pepper
  • 1.5 teaspoons mustard seed
  • 2 garlic cloves, peeled and halved
  • 1.25 pounds boneless skinless chicken breast halves
  • 1.25 pounds boneless skinless chicken thighs
  • 4 cans (14-1/2 ounces each) chicken broth
  • 1 package (9 ounces) refrigerated linguine
  • 0 coarsely ground pepper and additional minced fresh parsley

Equipment

5-qt. slow cookercheeseclothkitchen stringcutting boardforks

Tips

  • Sear chicken in a frying pan with butter before adding to the slow cooker.
  • Add fresh herbs like rosemary or oregano to the butter.
  • Use chicken bouillon sparingly.
  • Don't cook chicken before adding to soup to develop chicken broth flavor.
  • Serve with sourdough, focaccia, or Italian bread with salted butter.
  • Dried herbs work well in longer cooking times.
  • Add fresh herbs as garnish only; they wilt if cooked fully.
  • Soup will last 3-4 days refrigerated, 3 months frozen.
  • Thaw frozen soup overnight in the refrigerator or heat immediately after microwave defrosting

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