Ingredients:
12 fresh baby carrots, cut into 1/2-inch pieces
4 celery ribs, cut into 1/2-inch pieces
1 can corn, drained (at the kids request, not included in nutritional value)
3/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons mustard seed
2 garlic cloves, peeled and halved
2-1/2 pounds boneless skinless chicken breast halves
4 cans (14-1/2 ounces each) chicken broth
1 package your choice of macaroni or you can stir in some brown rice if your watching the carbs
Directions
In a 5-qt. slow cooker, combine the first six 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 for 5-6 hours or until chicken juices run clear.
Discard spice bag. Stir pasta into soup; cover and cook until tender. Cut chicken into pieces and return to soup; heat through. Yield: 12 servings (3 quarts).
Nutrition Facts: 1 serving (1 cup) equals 193 calories, 5 g fat (1 g saturated fat), 58 mg cholesterol, 244 mg sodium, 14 g carbohydrate, 1 g fiber, 21 g protein.
12 fresh baby carrots, cut into 1/2-inch pieces
4 celery ribs, cut into 1/2-inch pieces
1 can corn, drained (at the kids request, not included in nutritional value)
3/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons mustard seed
2 garlic cloves, peeled and halved
2-1/2 pounds boneless skinless chicken breast halves
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4 cans (14-1/2 ounces each) chicken broth
1 package your choice of macaroni or you can stir in some brown rice if your watching the carbs
Directions
In a 5-qt. slow cooker, combine the first six 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 for 5-6 hours or until chicken juices run clear.
Discard spice bag. Stir pasta into soup; cover and cook until tender. Cut chicken into pieces and return to soup; heat through. Yield: 12 servings (3 quarts).
Nutrition Facts: 1 serving (1 cup) equals 193 calories, 5 g fat (1 g saturated fat), 58 mg cholesterol, 244 mg sodium, 14 g carbohydrate, 1 g fiber, 21 g protein.
