Crockpot Chicken Noodle Soup

Total Time Prep: 20 min. Cook: 5-1/2 hours
Yield 12 servings (3 quarts)
Test Kitchen Approved
Nothing says "simple" like using a slow cooker to make Crockpot chicken noodle soup! Prep your ingredients, set the slow cooker and wait for magic to happen.

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 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

Directions

  1. 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 or until meat is tender.
  2. Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until pasta is tender, about 30 minutes longer. Cut chicken into pieces and return to soup; heat through. If desired, sprinkle with coarsely ground pepper and additional parsley.

Nutrition Facts

1 cup: 199 calories, 6g fat (2g saturated fat), 73mg cholesterol, 663mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic exchanges: 3 lean meat, 1 starch.

This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe originally came from my father-in-law, but I made some changes to give it my own spin. —Norma Reynolds, Overland Park, Kansas
Recipe Creator

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