hearty chicken noodle soup - slow cooker

Hearty Chicken Noodle Soup - Slow Cooker

Notes: This was REALLY good! We loved the linguine in it too. I cut the cayenne pepper to 1/8th tsp, but you couldn't even tell it was spicy so I'd maybe be willing to add the full amount. I used minced garlic and just put it directly in the soup. Instead of using a cheesecloth for the mustard seed I bought coffee filters and put it in a coffee filter and tied the filter with a second coffee filter. I also didn't use celery...personal preference. I didn't use fresh parsley. I also only used 2 chicken breasts and 8 cups of water with chicken bouillon. It was REALLY good. We really liked the flavor of it. I just cooked regular linguine on the stove and added to the soup when it was ready.

12 fresh baby carrots, cut into 1/2 inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 c. finely shopped 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 lbs. boneless skinless chicken breasts halves
1 1/4 lbs. boneless skinless chicken thighs
4 cans (14 1/2 oz) chicken broth
1 package (9oz) refrigerated linguine

In a 5 qt slow cooker combine the first six ingredients. Place mustard seed and garlic on a double thickness cheese cloth; 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 linguine into soup; cover and cook for 30 mins or until tender. Cut chicken into pieces and return to the soup; heat through.