Ingredients
1tbspolive oil
1cupmedium white onionpeeled and diced
1cupcarrotsdiced
1cupcelerydiced
4clovesgarlic
8cupschicken stock
2cupsshredded cooked chicken
½cuppepperoncini pepperschopped
1pcbay leaf
4ozpasta
1tspsalt
1tsppepper
Preparation
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.
Add chicken stock, shredded chicken, pepperoncini peppers, bay leaf, and stir to combine. Continue cooking until the soup reaches a simmer.
Reduce heat to medium to maintain a steady simmer, and stir in the pasta. Continue cooking until the pasta reaches al dente.
Taste and season with salt, pepper, and/or extra pepperoncini peppers as needed. Remove and discard the bay leaf.
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.
