Hearty Chicken Noodle Soup

Quick look

  • prep 20 min    cook 5.5 hrs
  • serves 12


  • 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) refrigerated linguine

    How to make it  5 hours, 50 minutes

  • 1

    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.

  • 2

    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.

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