MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crockpot Chicken Noodle Soup
Categories: Poultry, Vegetables, Herbs, Pasta, Chilies
Yield: 12 servings

12 Fresh baby carrots; in 1/2"
- pieces
4 Celery ribs; in 1/2" pieces
3/4 c Finely chopped onion
1 tb Minced fresh parsley
1/2 ts Pepper
1/4 ts Cayenne pepper
1 1/2 ts Mustard seed
2 cl Garlic; peeled; halved
1 1/4 lb Boned, skinned chicken
- breast halves
1 1/4 lb Boned, skinned chicken
- thighs
58 oz (4 cans) chicken broth
9 oz Pkg refrigerated linguine

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Coarse ground pepper
Add'l minced fresh parsley

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.

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.

Norma Reynolds, Overland Park, Kansas

Makes: 12 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Your stomach thinks all potatoes are mashed.
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