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.
HOW TO MaKE CHICKEN NOODLE SOUP:
To make this homemade chicken noodle soup recipe, simply:
1. Saute your veggies. Cook the onion, carrots, celery and garlic in olive oil until softened.
2. add the stock, chicken, pepperoncini and bay leaf. Stir to combine and then continue cooking until the soup reaches a simmer.
3. add the pasta. Reduce heat slightly to maintain a steady simmer. Then stir in the pasta and continue cooking, stirring occasionally, until the pasta is al dente.
4. Season. Taste and season with salt and pepper, as needed. Remove the bay leaf.
5. Serve. Then ladle up the soup and serve while it’s nice and warm, garnished with any desired toppings.
YIELD: 4-6 SERVINGS
TOTaL TIME: 45 MINS
PREP TIME: 15 MINS
COOK TIME: 30 MINS
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
DIRECTIONS:
1. Heat oil in a large stockpot 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.
2. add chicken stock, shredded chicken, pepperoncini peppers, bay leaf, and stir to combine.
3. 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.
4. Taste and season with salt, pepper, and......???????
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