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.
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.
Add chicken stock, shredded chicken, pepperoncini peppers, bay leaf, and stir to combine. Continue cooking until the soup reaches a simmer.
Reduce heat to medium to maintain a steady simmer, and stir in the pasta. Continue cooking until the pasta reaches al dente.
Taste and season with salt, pepper, and/or extra pepperoncini peppers as needed. Remove and discard the bay leaf.
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.
- 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
Have your own special recipe to share? Submit Your Recipe Today!