Crockpot Chicken Noodle Soup

350 mins
Serves 12
https://www.tasteofhome.com/recipes/hearty-homemade-chicken-noodle-soup/

Directions

  1. 1Combine carrots, celery, onion, parsley, pepper, and cayenne pepper in a slow cooker.
  2. 2Combine carrots, celery, onion, parsley, pepper, and cayenne pepper in a slow cooker.
  3. 3Combine carrots, celery, onion, parsley, pepper, and cayenne pepper in a slow cooker.
  4. 4Place mustard seed and garlic in a cheesecloth bag and add to slow cooker.
  5. 5Place mustard seed and garlic in a cheesecloth bag and add to slow cooker.
  6. 6Place mustard seed and garlic in a cheesecloth bag and add to slow cooker.
  7. 7Add chicken and broth, cover and cook on low for 5-6 hours or until chicken is tender.
  8. 8Add chicken and broth, cover and cook on low for 5-6 hours or until chicken is tender.
  9. 9Add chicken and broth, cover and cook on low for 5-6 hours or until chicken is tender.
  10. 10Discard spice bag, remove chicken, and cool slightly.
  11. 11Discard spice bag, remove chicken, and cool slightly.
  12. 12Discard spice bag, remove chicken, and cool slightly.
  13. 13Stir in linguine and cook on high for 30 minutes until tender.
  14. 14Stir in linguine and cook on high for 30 minutes until tender.
  15. 15Stir in linguine and cook on high for 30 minutes until tender.
  16. 16Cut chicken into pieces, return to soup, and heat through.
  17. 17Cut chicken into pieces, return to soup, and heat through.
  18. 18Cut chicken into pieces, return to soup, and heat through.
  19. 19Sprinkle with pepper and parsley, if desired
  20. 20Sprinkle with pepper and parsley, if desired
  21. 21Sprinkle with pepper and parsley, if desired

Ingredients

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