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.
Foto: Gimme Some Oven — Ali
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
Steps
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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.
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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.
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Taste and season with salt, pepper, and/or extra pepperoncini peppers as needed. Remove and discard the bay leaf.
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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.
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 1 tablespoon | - | - |
| white onion | 1 medium | - | - |
| carrots | 2 | - | - |
| ribs celery | 2 | - | - |
| garlic | 4 cloves | - | - |
| chicken stock | 8 cups | - | - |
| shredded cooked chicken | 2 cups | - | - |
| chopped pepperoncini peppers* | 0.5 cup | - | - |
| bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| uncooked pasta | 4 ounces | - | - |
| sea salt and freshly-cracked black pepper | - | - | - |
| optional | - | - | - |
*Estimated market prices, may vary by region
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