This Pepperoncini Chicken Noodle Soup recipe is super-easy to make and kicked up a delicious notch with mild pepperoncini peppers. So good!
New favorite thing alert!
This past week, while making yet another batch of chicken noodle soup to fight this never ending cold of mine, I randomly decided to chop up some pepperoncini peppers to toss into the broth. You know — those yummy yellow-green mild pickled peppers that are often found in Greek salads or (ahem) a popular pizza company’s delivery boxes? Yep, those little guys. They were a quick little last-minute addition. But I figured that their extra heat might help to clear my head out a bit, and who knows, maybe add some extra flavor in the process.
Now? Totally obsessed.
You guys, I seriously could not get enough of this soup! It was nothing fancy — just a basic, no-frills, easy chicken noodle soup recipe with some pepperoncini peppers added in. But something about the subtle extra tang and kick that the peppers added was just magic. It felt like the pepperoncini finally rounded out all of the flavors in this soup that I’ve loved my entire life. And now, I can’t quite imagine chicken soup without them. I have a hunch you’re going to be big fans too.
So if you also happen to be feeling under the weather and are craving a cozy bowl of soup this week, or hey, if you just happen to love chicken noodle soup as much as I do and are up for a new variation, grab a jar of peppers the next time you’re at the store and let’s make a batch!
First, though, the question many of you asked me on Instagram — just what are pepperoncini peppers?
Well, the word pepperoncini technically refers in general to all kinds of hot chili peppers Italian. But in the States, the name (also spelled peperoncini) is most commonly associated with the golden, mild, small, fruity, yellow-green pickled peppers that are shown above. They are grown in both Italy and Greece and are usually imported, pickled and sold in jars — either whole or thinly sliced. Depending on the specific variety, they can either be wider or more narrow. Most often you will find them served with pizza, subs, salads, and antipasto platters. And they are delicious.
In terms of spiciness, they are generally pretty mild. But their heat levels can vary a bit from brand to brand, so I recommend starting with a small amount and then you can always add more.
Pepperoncini peppers are typically found in either the canned vegetables, salad dressing, or produce section of your regular grocery store. Or you can also order them on Amazon (although they’re quite a bit pricier online).
Alright, so let’s talk about the rest of the ingredients here. To make this Pepperoncini Chicken Noodle Soup recipe, you will need:
To make this homemade chicken noodle soup recipe, simply:
Just as a heads-up, the pasta will continue to soak up more broth the longer it sits in the stockpot. So I recommend serving it as soon as possible after the pasta reaches al dente. Or of course, if the pasta ends up soaking up more broth than you would like, just add in some more chicken stock.
There are all sorts of ways that you can change things up with this soup. For example, feel free to:
Looking for some tasty side dishes? I would totally recommend:
This Pepperoncini Chicken Noodle Soup recipe is super-easy to make and kicked up a delicious notch with mild pepperoncini peppers.
*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!
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
This post contains affiliate links.