Spicy Pepperoncini Chicken Noodle Soup

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 :)

(Print)
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

Directions:

1. In a large stockpot, heat oil over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally.
2. Add carrots, celery, and garlic and cook for 3 more minutes, stirring occasionally. 
3. Add chicken broth, chicken, pepperoncinis, and baby leaf. Stir and cook until soup reaches a simmer.
4. 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.
5. Season with salt and pepper to taste and discard bay leaf.

Recipe from Gimme Some Oven

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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