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Hearty Homemade Chicken Noodle Soup

This hearty soup is prefect for a winter day! Chicken is placed in a slow cooker or pressure cooker with carrots, celery and onions. Seasonings and chicken stock are added in next and cooked for several hours. Then the chicken is removed and shredded. Noodles are added the last 30 minutes of cooking time. The shredded chicken is added before serving.
Course Entree
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Servings 8 people

Ingredients

  • 12 fresh baby carrots cut into ½ inch pieces
  • 4 celery ribs cut into ½ inch pieces
  • ¾ cup finely chopped onion
  • 1 tbsp minced fresh parsley
  • ½ tsp pepper
  • ¼ tsp cayenne pepper
  • 1 ½ tsp mustard seed
  • 2 garlic cloves peeled and halved
  • 1 ¼ lbs boneless skinless chicken breast halves
  • 1 ¼ lbs boneless skinless chicken thighs
  • 4 cans (14 ½ oz) each chicken broth
  • 1 package (9 oz) refrigerated linguine
  • Coarsely ground pepper

Instructions

  1. In a 5 qt slow cooker, combine first 6 ingredients. Place mustard seed and garlic on double thickness cheesecloth, bring up the corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and chicken broth. Cover and cook on LOW until meat is tender, 5-6 hours.
  2. Discard spice bag. Remove chicken; cool slightly. Stir in linguine into soup, cover and cook on HIGH until tender, about 30 minutes. Cut the chicken into pieces and return to the soup, heat through.
  3. Sprinkle with pepper and parsley if needed.

Recipe Notes

I sauté the vegetables first and season the chicken and sear it before adding to slow cooker. If you season the chicken and vegetables, you don't need to make a spice bag. You can substitute dried pasta, just break into pieces first.