Crock-pot Chicken Linguine Soup

Crock-pot Chicken Linguine Soup
2-2 1/2 lbs broiler-fryer chickens
2 medium carrots, cut in 1/4 inch diagonal slices
1 medium onions, sliced
2 stalks celery, with leaves, cut in 1/2 inch pieces
4 cups chicken broth
2 tablespoons soy sauce
1/4 teaspoon Tabasco sauce
to taste salt
1 cup broken dry linguine
1/2 teaspoon poultry seasoning
Cut chicken into pieces, remove skin, freeze until firm, arranged in a single layer on a baking sheet. Place veggies in the bottom of 4 quart crock pot, top with frozen chicken pieces. Blend chicken broth, soy sauce, Tabasco, and salt, pour over chicken pieces, cover. Cook at low setting for 8 hours, remove chicken from bones, discarding bones and any fat, dice meat, return meat to pot, add dry linguine pieces and poultry seasoning, cook a further 30 minutes.