Pepperoncini Chicken Noodle Soup

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Carrots
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  Celery
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  Garlic(240g)
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  Low Sodium Chicken Broth(1920g)
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  Chicken Breast, Grilled(480g)
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  Peperoncini, Pickled, Drained(120g)
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  1 bay leaf
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  Pasta, Ditalini, White, Dry(113g)
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  sea salt and freshly-cracked black pepper
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  Optional: Chopped Fresh Chives, Basil And/Or Parsley

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat for 1 minute until shimmering.
2. 2Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. 3Add the carrots, celery, and garlic, then cook for 3 minutes over medium-high heat, stirring occasionally, until fragrant.
4. 4Pour in the chicken broth and add the cooked chicken breast and drained pepperoncini peppers, stirring to combine. Bring to a simmer over medium-high heat, about 3–5 minutes, until you see steady bubbles breaking the surface.
5. 5Reduce heat to medium to maintain a steady simmer, then stir in the ditalini pasta and cook for 8–10 minutes, stirring occasionally, until the pasta is al dente (tender but still firm to the bite).
6. 6Taste the soup and season with salt and pepper as needed; add extra drained pepperoncini if desired for more heat.
7. 7Divide the soup evenly into 4 airtight containers while hot, leaving ½ inch of headspace. Let cool to room temperature before sealing, then refrigerate for up to 3 days or freeze for up to 3 months.