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   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   
      
   MMMMM--------------------------OPTIONAS-------------------------------   
              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   
       
   MMMMM   
      
   ... Your stomach thinks all potatoes are mashed.   
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