This Pepperoncini Chicken Noodle Soup recipe is super-easy to make and kicked up a delicious notch with mild pepperoncini peppers.
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 2 carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 8 cups chicken stock
- 2 cups shredded cooked chicken
- 1/2 cup chopped pepperoncini peppers*, or more/less to taste
- 1 bay leaf
- 4 ounces uncooked pasta (I used ditalini)
- sea salt and freshly-cracked black pepper
- optional: chopped fresh chives, basil and/or parsley
- 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. Then reduce heat to medium to maintain a stead 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.
*As always with spicier peppers, I recommend adding a bit less to start. And then you can always add more later if you would like. Feel free to also add in a tablespoon or two of the pepperoncini juice for extra flavor too!