Hearty Homemade Chicken Noodle Soup
“This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own.” —Norma Reynolds, Overland Park, Kansas
| Servings | Prep Time | Cook Time |
| 12servings (3 quarts) | 20minutes | 5-1/2hours |
| Servings | Prep Time |
| 12servings (3 quarts) | 20minutes |
| Cook Time |
| 5-1/2hours |
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 tbsp minced fresh parsley
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1-1/2 tsp mustard seed
- 2 garlic cloves peeled and halved
- 1-1/4 lb boneless skinless chicken breast halves
- 1-1/4 lb boneless skinless chicken thighs
- 4 cans chicken broth 14-1/2 ounces each
- 1 package refrigerated linguine 9 ounces
- Coarsely ground pepper and additional minced fresh parsley Optional
Portions: servings (3 quarts)
Units:
|
Ingredients
Portions: servings (3 quarts)
Units:
|
Instructions
- In a 5-qt. slow cooker, combine the first 6 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 5-6 hours, until meat is tender.
- Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.
Recipe Notes
Nutrition Facts
1 cup: 199 calories, 6g fat (2g saturated fat), 73mg cholesterol, 663mg sodium, 14g carbohydrate (2g sugars, 1g fibre), 22g protein. Diabetic exchanges: 3 lean meat, 1 starch.
