HEARTY CHICKEN NOODLE SOUP

By Nicky

Ingredients

• 12 fresh baby carrots, cut in 1/2" pieces
• 4 celery ribs, cut into 1/2" pieces
• 3/4 c. finely chopped onion
• 1 tbsp. minced fresh parsley
• 1/2 tsp pepper
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. mustard seed
• 2 cloves halved garlic
• 2 1/2 boneless skinless chichen breast halves
• 4 cans (14 1/2 oz. each) chicken broth
• 9 oz. cooked el dente pasta

Details

Servings 12

Preparation

Step 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 chicken juices run clear.

Discard spice bag. Remove chicken, cool slightly. Stir past into soup. Cover and cook for 30 minutes or until tender. Cust chicken into pieces and return to soup, heat through.