Chicken Noodle Soup - Hearty

Very flavorful and makes the lips burn a little.

Taste of Home
5.5 Hours
Prep Time: 
20 Min
  • 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
  • 1.5 teaspoons mustard seed
  • 2 garlic cloves, peeled and halved
  • 2.5 pounds boneless skinless chicken thighs (or half thighs and half breasts)
  • 4 cans (14.5 ounces each) chicken broth (we use two College Inn regular chicken broth cans and two fat free & lower sodium cans)
  • 1 package Egg Noodles cooked (we use Whole Grain Wide Noodles)
  1. In a 5qt slow cooker, combine the first six ingredients.
  2. 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.
  3. Add chicken and broth.
  4. Cover and cook on low for 5-6 hours or until chicken juices run clear.
  5. Discard spice bag.
  6. Remove chicken and cut into pieces and return to soup
  7. Combine with noodles or keep separate