Name: Slow Cooker Mississippi Chicken Noodle Soup
Prep time: 15 min
Cook time: 5 h 30 min
Total time: 5 h 45 min
Yield: 6
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken thighs; 1 cup chopped carrot (2 medium); 1 cup chopped celery (2 stalks); ½ cup sliced jarred pepperoncini peppers; ½ cup chopped onion (1 small); 1 (1 ounce) packet ranch salad dressing mix; 1 (1 ounce) packet au jus gravy mix; 1 (32-ounce) carton reduced-sodium chicken broth; 2 cups dry medium egg noodles (4 ounces); 2 tablespoons brine from pepperoncini peppers

Slow Cooker Mississippi Chicken Noodle Soup

This slow cooker mississippi chicken noodle soup has all the ingredients from a typical Mississippi chicken - ranch seasoning mix, au jus jus gravy mix, and pepperoncini peppers - which gives the soup a savory and slightly tangy flavor.

5 hr 45 min total 15 min prep 5 hr 30 min cook 6 217 cal

Instructions

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1 Combine chicken, carrot, celery, pepperoncini peppers, onion, ranch dressing mix, and au jus mix in a 3 1/2- to 4-quart slow cooker. Pour broth over all.
2 Cover and cook on Low 5 to 6 hours or on High 2 1/2 to 3 hours, until an instant-read thermometer inserted into the thickest part of the chicken thighs reads at least 165 degrees F (74 degrees C).
3 Remove chicken from slow cooker. Shred chicken with 2 forks.
4 Return shredded chicken and the egg noodles to the slow cooker. Stir in pepperoncini brine.
5 Cook on High about 30 minutes, or until noodles are tender.
6 Serve and enjoy.