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Pepperoncini Chicken Noodle Soup
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4.72 from 7 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Italian
Keyword: 30 minute, chicken
Servings: 4 -6 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

*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!