Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup

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

In a 5-qt. slow cooker, combine the first six 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 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 minutes or until tender. Cut chicken into pieces and return to soup; heat through. Makes 12 servings (3 quarts).