Crockpot Chicken Soup

12 Fresh baby carrots, cut into 1/2" pieces
4 Celery ribs, cut into 1/2" pieces
3/4 Cup onion, finely chopped
1 Tablespoon fresh parsley, chopped
1/2 Teaspoon ground black pepper
1/8 Teaspoon cayenne pepper, optional
1 1/2 Teaspoons mustard seed
2 Garlic cloves, peeled and halved
1 1/4 Pounds boneless skinless chicken breast halves
1 1/4 Pounds boneless skinless chicken thighs
4 (14 1/2 oz) Cans chicken broth
1 (9 oz) Package refrigerated linguine

In a 5 quart crockpot 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 the crockpot.
Add chicken and broth. Cover and cook on LOW for 5 to 6 hours or until chicken juices run clear.
03/20/07 * * * * *