Pepperoncini Chicken Noodle Soup

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!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

Taste and season with salt, pepper, and/or extra pepperoncini peppers as needed. Remove and discard the bay leaf.

Step 4

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.