Hearty Chicken Noodle Soup

This satisfying homemade soup with a hint of cayenne is chock-full of vegetables, chicken and noodles.

[quicklook-recipe prep_time=”20 min” cook_time=”5.5 hrs” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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) refrigerated linguine

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”5 hours, 50 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a 5-quart 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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through. [/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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