Mississippi Chicken Noodle Soup
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
2 boneless skinless chicken breasts
1 packet of dry ranch dressing mix
1 (1-oz) packet Au Jus gravy mix
2 celery stalks, sliced
2 carrots, peeled and sliced
5 cups chicken broth
2 cups egg noodles
Fresh parsley, chopped, for garnish
1 cup jarred sliced pepperoncini peppers
¼ cup jarred pepperoncini pepper juice
1 bell pepper, diced
Instructions
- Begin by slicing the celery, peeling and slicing the carrots, and dicing the bell pepper.
- In a large pot, combine the chicken broth, sliced celery, sliced carrots, diced bell pepper, jarred sliced pepperoncini peppers, and jarred pepperoncini pepper juice. Stir to combine.
- Add the boneless, skinless chicken breasts to the pot.
- Sprinkle the dry ranch dressing mix and Au Jus gravy mix over the chicken and vegetable mixture.
- Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add the egg noodles to the pot and continue to simmer for another 8-10 minutes, or until the noodles are cooked to your liking.
- Taste the soup and adjust seasoning if needed.
- Serve hot, garnished with chopped fresh parsley.
Notes
Feel free to customize this recipe to suit your taste preferences. Whether you like it spicy or mild, loaded with veggies or more protein-packed, this Mississippi Chicken Noodle Soup is versatile and always a crowd-pleaser.