Chicken Noodle Soup

Ingredients:

- 12 baby or 3 large carrots, cut into 1/2-inch pieces
- 3 celery ribs, cut into 1/2-inch pieces or diced
- 3/4 cup finely chopped onion
- 1 tablespoon minced fresh parsley or equivalent dried
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper (a very small amount makes a big difference, so do half this amount if you don't like it spicy; can do more if you like it spicier)
- 1 1/2 teaspoons mustard seed
- 2 garlic cloves, minced
- chicken (can use thighs or breasts, we usually do 3 chicken breasts)
- chicken broth (we like to use about 40 oz, but you can have more if you like it soupier)

-salt to taste, if the broth doesn't have added sodium consider starting with 1 teaspoon and go from there

-8-10 oz egg noodles (about 1/2-2/3 of a 16 oz package)

Directions:

In a 5-quart slow cooker, combine the everything except the noodles. Cover and cook on low for 5-6 hours or until meat is tender.

Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through.