If you’re searching for a cozy, flavorful meal that feels like a warm hug from the South, then you absolutely need to try this Mississippi Chicken Noodle Soup Recipe. Combining tender slow-cooked chicken with the tangy zing of pepperoncini and the comforting chew of egg noodles, this soup is a delightful twist on a classic favorite. It’s simple to make yet packed with layers of taste that will have you coming back for seconds — or thirds!
Ingredients You’ll Need
Gathering the right ingredients for this Mississippi Chicken Noodle Soup Recipe is easier than you might think. Each element plays a crucial role in creating the perfect balance of hearty, tangy, and savory in every spoonful.
- Boneless skinless chicken breasts: The star protein that becomes tender and juicy after slow cooking.
- Ranch dressing mix (1 oz packet): Adds a creamy herbaceous depth that’s characteristic and comforting.
- Au Jus gravy mix (1 oz packet): Introduces a rich, savory flavor with a touch of beefy goodness to enrich the broth.
- Celery (2 stalks, diced): Brings a fresh crunch and subtle earthiness to balance the soup.
- Carrots (2, peeled and diced): Sweetness and vibrant color that brighten the bowl.
- Chicken broth (4 cups): The flavorful liquid base that ties all ingredients together.
- Jarred sliced pepperoncini peppers (1 cup): Provides a distinctive tangy kick that defines this soup’s personality.
- Pepperoncini pepper juice (¼ cup): Enhances the soup’s zest with just the right amount of acidity.
- Uncooked medium egg noodles (2 cups): Tender carbs that soak up the savory, spicy broth perfectly.
How to Make Mississippi Chicken Noodle Soup Recipe
Step 1: Layer Your Ingredients in the Slow Cooker
Start by placing the chicken breasts in the slow cooker, then sprinkle over the ranch dressing mix and Au Jus gravy mix for that signature blend of flavors. Add the diced celery and carrots for texture and sweetness. Pour in the chicken broth along with the sliced pepperoncini peppers and their punchy juice—this will give the broth its unmistakable tang. Cook everything on LOW for 6 to 8 hours until the chicken is tender and cooked through.
Step 2: Shred the Chicken
Once the slow cooker signals lunchtime or dinnertime, remove the chicken breasts and shred them with two forks. This shredding step is crucial because it lets the chicken soak up even more flavor when it’s returned to the broth. Toss the shredded chicken back into the slow cooker, mixing it well with the vegetables and pepperoncini.
Step 3: Add Noodles and Finish Cooking
Now it’s time to stir in the uncooked egg noodles. Cover the slow cooker and continue cooking on LOW for an additional 15 to 30 minutes, or until the noodles have softened to tenderness without becoming mushy. This final step brings that hearty, filling touch to the soup, making it a meal in itself.
How to Serve Mississippi Chicken Noodle Soup Recipe
Garnishes
Garnishing this soup can be as simple or as creative as you like. Fresh parsley or chopped green onions add a burst of color and freshness that brighten every spoonful. A sprinkle of freshly cracked black pepper can enhance the spice, while a dash of grated Parmesan cheese brings a rich, savory finish that complements the tangy broth beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread or soft dinner rolls, perfect for dipping into the flavorful broth. A simple side salad with a light vinaigrette can round out the meal with some crisp vegetables. For a heartier option, roasted vegetables or even a grilled cheese sandwich on the side make a comforting combo.
Creative Ways to Present
If you’re feeling fancy, serve the soup in individual bread bowls to impress your guests and add an extra carb dimension. Alternatively, layer the soup in clear glass mugs or bowls to showcase the vibrant colors and textures. Adding a swirl of sour cream or a drizzle of hot sauce on top can personalize each serving and elevate the flavor profile even further.
Make Ahead and Storage
Storing Leftovers
Leftover Mississippi Chicken Noodle Soup Recipe keeps well in an airtight container in the refrigerator for up to 3 days. As the soup rests, the flavors deepen, making it arguably even tastier the next day. Just be sure to store the noodles with the soup to avoid drying out.
Freezing
This soup can be frozen for longer storage, but it’s best to slightly undercook the noodles before freezing so they don’t become mushy upon reheating. Store the soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the soup over low to medium heat on the stove, stirring occasionally until warmed through. If thickened too much, add a splash of chicken broth or water to bring back the perfect consistency. Avoid microwaving at high power to keep the chicken tender and noodles intact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and stay juicy during slow cooking, making them a great alternative if you prefer darker meat.
Is the pepperoncini spicy?
Pepperoncini peppers are more tangy than spicy, with a mild heat that suits most palates. If you like more kick, you can add a few jalapeño slices or hot sauce to taste.
Can I make this soup on the stovetop instead of a slow cooker?
You can, but it will require simmering for about 45 minutes to an hour on low heat until the chicken is tender, followed by adding the noodles until cooked. The slow cooker just makes it easier and deeper in flavor.
What noodles work best for this soup?
Medium egg noodles are classic and hold up well. You can also use other pasta shapes like rotini or shells, but avoid tiny noodles as they may overcook and dissolve.
How can I make this soup dairy-free?
This recipe is naturally dairy-free since the ranch and Au Jus mixes don’t typically contain milk ingredients, but always check the packaging. If concerned, homemade ranch seasoning versions can be used to ensure it fits your needs.
Final Thoughts
This Mississippi Chicken Noodle Soup Recipe has become one of my all-time favorites because it’s easy, comforting, and packed with exciting flavors that still feel like home. Whether for a chilly evening or when you simply want a bowl of happiness, it never disappoints. Give it a try, invite your friends or family, and get ready to enjoy some serious spoonfuls of joy!
Print
Mississippi Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 10 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and flavorful Mississippi Chicken Noodle Soup made easy in the slow cooker, featuring tender chicken cooked with ranch and Au Jus seasoning, vegetables, tangy pepperoncini peppers, and egg noodles for a comforting meal.
Ingredients
Chicken and Seasoning
- 2 boneless skinless chicken breasts
- 1 (1-oz) package ranch dressing mix
- 1 (1-oz) packet Au Jus gravy mix
Vegetables and Broth
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 4 cups chicken broth
Peppers and Noodles
- 1 cup jarred sliced pepperoncini peppers
- ¼ cup jarred pepperoncini pepper juice
- 2 cups uncooked medium egg noodles
Instructions
- Prepare slow cooker base: Place the chicken breasts into the slow cooker. Add the ranch dressing mix, Au Jus gravy mix, diced celery, diced carrots, chicken broth, sliced pepperoncini peppers, and pepperoncini pepper juice. Stir gently to combine all ingredients.
- Cook chicken: Cover and cook on LOW for 6 to 8 hours until the chicken is fully cooked and tender.
- Shred chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup in the slow cooker.
- Add noodles and finish cooking: Stir in the uncooked egg noodles. Cover and cook on LOW for an additional 15 to 30 minutes, until noodles are tender and fully cooked.
Notes
- For a thicker soup, reduce the broth slightly or add a cornstarch slurry near the end of cooking.
- Adjust the amount of pepperoncini juice depending on your desired level of tanginess and spice.
- If you prefer, use chicken thighs for juicier meat.
- Feel free to add fresh herbs like parsley or thyme for extra flavor.
- Ensure noodles are fully cooked before serving to avoid a mushy texture.
