Chicken Noodle Soup (Crockpot)

By á-5036

great

Ingredients

• 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) egg noodles
• Nutritional Facts
• 1 serving (1 cup) equals 193 calories, 5 g fat (1 g saturated fat), 58 mg cholesterol, 244 mg sodium, 14 g carbohydrate, 1 g fiber, 21 g protein.

Preparation

Step 1

I just put chicken broth & 3 frozen chix breasts in crockpot, added the spices, onion & garlic----cooked on low for 8 - 10 hrs, cut up the chix, & added back to broth......was great!

Directions
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 meat is tender.
Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through. Yield: 12 servings (3 quarts).