Ingredients
12 fresh baby carrots, cut into 1/2-inch pieces4 celery ribs, cut into 1/2-inch pieces3/4 cup finely chopped onion1 tablespoon minced fresh parsley1/2 teaspoon pepper1/4 teaspoon cayenne pepper1-1/2 teaspoons mustard seed2 garlic cloves, peeled and halved1-1/4 pounds boneless skinless chicken breast halves1-1/4 pounds boneless skinless chicken thighs4 cans (14-1/2 ounces each) chicken broth1 package (9 ounces) refrigerated linguineOptional: Coarsely ground pepper and additional minced fresh parsley
Preparation
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, until meat is tender.
Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.
