Pepperoncini Chicken Noodle Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1
medium
white onion, peeled and diced
-
2
pieces
carrots, diced
-
2
ribs
celery, diced
-
4
cloves
garlic, minced
-
8
cups
chicken stock
-
2
cups
shredded cooked chicken
-
½
cup
chopped pepperoncini peppers
-
1
piece
bay leaf
-
4
ounces
uncooked pasta
-
to taste
sea salt
-
to taste
freshly-cracked black pepper
Optional toppings
-
to taste
chopped fresh chives
-
to taste
basil
-
to taste
parsley
Instructions
- Heat olive oil in a large stockpot over medium-high heat and sauté the onion for 5 minutes.
- Add the carrots, celery, and garlic, and cook for an additional 3 minutes.
- Pour in the chicken stock, add the shredded chicken, pepperoncini peppers, and bay leaf, then stir and bring to a simmer.
- Reduce heat to maintain a steady simmer and stir in the pasta, cooking until al dente.
- Season with salt and pepper to taste, and remove the bay leaf.
- Serve warm, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
10g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
50mg
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