Prep: 15–20 minutes Cook: 5-1/2 to 6-1/2 hours Slow Cook Numbers of Serves: 12 servings (3 quarts)

hearty-chicken-noodle-soup-american-homemade-recipe

This slow-cooker soup offers a nutrient-dense profile that supports overall wellness through a combination of lean proteins and fresh aromatics. The use of boneless skinless chicken provides a significant source of high-quality protein, essential for muscle repair and immune function, while the inclusion of celery, carrots, and onions contributes dietary fiber and key antioxidants like beta-carotene. The recipe is further enhanced by functional spices; garlic and mustard seeds are known for their anti-inflammatory properties, and the touch of cayenne pepper can provide a slight metabolic boost. Because it is prepared as a broth-based meal, it also serves as an excellent source of hydration, making it a soothing, easily digestible option for maintaining energy levels.


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
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    Instructions

  • Combine Base Ingredients: In a 5-qt. slow cooker, combine the first six ingredients (carrots, celery, onion, parsley, pepper, and cayenne pepper).
  • Prepare Spice Bag: 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: Add chicken and broth to the slow cooker.
  • Slow Cook: Cover and cook on low for 5-6 hours or until chicken juices run clear.
  • Cook Pasta: Discard spice bag. Remove chicken and cool slightly. Stir linguine into the soup; cover and cook for 30 minutes or until tender.
  • Finish and Serve: Cut chicken into pieces and return to soup; heat through.
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    Yield: 12 servings (3 quarts).