Crockpot Chicken Noodle Soup
5h 50m
Serves 12
Directions
- 1Combine carrots, celery, onion, parsley, pepper, and cayenne pepper in a slow cooker.
- 2Place mustard seed and garlic in a cheesecloth bag and add to slow cooker.
- 3Add chicken and broth, cover and cook on low for 5-6 hours or until chicken is tender.
- 4Discard spice bag, remove chicken, and cool slightly.
- 5Stir in linguine and cook on high for 30 minutes until tender.
- 6Cut chicken into pieces, return to soup, and heat through.
- 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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