This chicken noodle soup will knock your socks off with its little kick from the pepperoncinis!
Since I figured out that I liked chicken noodle soup as long as it is homemade, I've been more willing to try out new recipes. We really enjoy pepperoncinis as a family, so I figured this recipe would be a keeper for sure. We all really enjoyed the heat and the little bit of pickley flavor to chicken noodle soup :)
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What you need:
- 1 Tbsp. olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 4 cloves minced garlic
- 8 cups chicken broth
- 2 cups shredded or chopped cooked chicken
- 1/2 cup sliced pepperoncini peppers, chopped
- 1 bay leaf
- 4 oz. ditalini pasta
- Salt and pepper
- In a large stockpot, heat oil over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally.
- Add carrots, celery, and garlic and cook for 3 more minutes, stirring occasionally.
- Add chicken broth, chicken, pepperoncinis, and baby leaf. Stir and cook until soup reaches a simmer.
- Add pasta and cook until al dente or cook pasta separately - that is what I prefer so I don't have overcooked noodles or noodles in the leftover soup that go waterlogged while in the fridge.
- Season with salt and pepper to taste and discard bay leaf.
Soup season is in full swing and I am ready to share so many soup recipes - I love this White Bean and Collards Soup recipe with a little smoky sweet barbecue sauce in it. I really think this Chicken Pot Pie Noodle Soup recipe from Kleinworth and Co looks like absolute comfort food.
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