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
Scale
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.
