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 Time20minutes
Cook Time5hours30minutes
Servings8people
Ingredients
12fresh baby carrotscut into ½ inch pieces
4celery ribscut into ½ inch pieces
¾cupfinely chopped onion
1tbspminced fresh parsley
½tsppepper
¼tspcayenne pepper
1 ½tspmustard seed
2garlic clovespeeled and halved
1 ¼lbsboneless skinless chicken breast halves
1 ¼lbsboneless skinless chicken thighs
4cans(14 ½ oz) each chicken broth
1package(9 oz) refrigerated linguine
Coarsely ground pepper
Instructions
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.
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.
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.