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. It only takes minutes to put together and the slow cooker does the rest.
1 pound boneless, skinless chicken thighs
1 cup chopped carrots
1 cup chopped celery
½ cup sliced jarred pepperoncini peppers
1/2 cup chopped onion
1 (1-ounce) packet ranch salad dressing mix
1 (1 ounce) packet au jus gravy mix
1 (32-ounce) carton reduced-sodium chicken broth
4 ounces dry egg noodles (about 2 cups)
2 tablespoons brine from pepperoncini peppers
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.
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).
Remove chicken from slow cooker. Shred chicken with 2 forks.
Return shredded chicken and the egg noodles to the slow cooker. Stir in pepperoncini brine.
Cook on High about 30 minutes, or until noodles are tender.
Serve and enjoy.
