Crock Pot Chicken Noodle Soup

 This is a little more "homemade" than a simple chicken noodle soup but its very tasty and worth the effort!

• 12 baby carrots cut in 1/2" rounds
• 3/4 cup finely chopped onion
• 1 tbsp freshly minced parsley
• 1/2 tsp pepper
• 1 1/2 tsp mustard seed
• 2 garlic cloves, halved
• 1 1/4 lb boneless chicken breast halves
• 1 1/4 lb skinless chicken thighs *
• 4 cans NSA chicken broth
• 9 oz raw linguini

1. Combine the carrots, onion, parsley, pepper, mustard and garlic (the mustard and garlic go into a doubled cheese cloth, get tied up, to be extracted later) and broth with the chicken
2. Cover and cook on low f 5-6 hours
3. Discard the spice bag 
4. Remove the chicken to cool a little
5. Stir in the linguini and cook on high to al dente
6. In the meantime, cut the breasts and thighs into pieces and return to the broth and heat through.
7. *If you want a stronger chicken flavor in your broth, leave the skin and fish it out later.

If you like, you could add chopped celery, chopped spinach or kale, or any other soup-compatible vegetable