PEPPERONCINI CHICKEN NOODLE SOUP

INGREDIENTS:

  • 1 tablespoon olìve oìl
  • 1 medìum whìte onìon, peeled and dìced
  • 2 carrots, dìced
  • 2 rìbs celery, dìced
  • 4 cloves garlìc, mìnced
  • 8 cups chìcken stock
  • 2 cups shredded cooked chìcken
  • 1/2 cup chopped pepperoncìnì peppers*, or more/less to taste
  • 1 bay leaf
  • 4 ounces uncooked pasta (ì used dìtalìnì)
  • sea salt and freshly-cracked black pepper
  • optìonal: chopped fresh chìves, basìl and/or parsley
    PEPPERONCINI CHICKEN NOODLE SOUP
INSTRUCTIONS


  1. Heat oìl ìn a large stockpot over medìum-hìgh heat.  Add onìon and sauté for 5 mìnutes, stìrrìng occasìonally.  Add carrots, celery and garlìc and cook for 3 more mìnutes, stìrrìng occasìonally.
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  4. Get full recipe >> CLICK HERE

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