Spicy Pepperoncini Chicken Noodle Soup

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

Posted on Fantastical Sharing of Recipes