How To Make Pepperoncini Chicken Noodle Soup
Add a special twist to the classic chicken noodle soup by adding mild pepperoncini peppers. It’s hot, flavorful, and we guarantee you’ll love it.
Serves:
Ingredients
- 1tbspolive oil
- 1cupmedium white onionpeeled and diced
- 1cupcarrotsdiced
- 1cupcelerydiced
- 4clovesgarlic
- 8cupschicken stock
- 2cupsshredded cooked chicken
- ½cuppepperoncini pepperschopped
- 1pcbay leaf
- 4ozpasta
- 1tspsalt
- 1tsppepper
Instructions
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Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add carrots, celery and garlic and cook for 3 more minutes, stirring occasionally.
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Add chicken stock, shredded chicken, pepperoncini peppers, bay leaf, and stir to combine. Continue cooking until the soup reaches a simmer.
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Reduce heat to medium to maintain a steady simmer, and stir in the pasta. Continue cooking until the pasta reaches al dente.
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Taste and season with salt, pepper, and/or extra pepperoncini peppers as needed. Remove and discard the bay leaf.
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Serve soup warm, garnished with any desired toppings. Or let the soup cool to room temperature, then transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition
- Calories: 467.17kcal
- Fat: 14.46g
- Saturated Fat: 3.42g
- Monounsaturated Fat: 7.08g
- Polyunsaturated Fat: 2.70g
- Carbohydrates: 47.77g
- Fiber: 3.34g
- Sugar: 11.86g
- Protein: 34.62g
- Cholesterol: 66.90mg
- Sodium: 1605.15mg
- Calcium: 75.58mg
- Potassium: 997.33mg
- Iron: 2.80mg
- Vitamin A: 275.49µg
- Vitamin C: 15.65mg
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