Ingredients
The following ingredients have 12 Servings
- 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
- Optional: Coarsely ground pepper and additional minced fresh parsley
Instruction
- 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.
