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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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