Transform the legendary flavors of classic Mississippi roast into a comforting, soul-warming bowl of soup.
This recipe combines tender chicken thighs, aromatic vegetables, zesty ranch seasoning, savory au jus gravy, and the unmistakable tangy kick of pepperoncini peppers.
The slow cooker handles the hard work, leaving you with a rich, flavorful broth and perfectly cooked noodles.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 45 minutes
- Servings: 6
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup sliced jarred pepperoncini peppers
- ½ cup chopped yellow or white onion
- 1 packet (1-ounce) ranch salad dressing mix
- 1 packet (1-ounce) au jus gravy mix
- 1 carton (32-ounce) reduced-sodium chicken broth
- 4 ounces (about 2 cups) dry egg noodles
- 2 tablespoons brine from the pepperoncini jar
Step-by-Step Instructions
1. Combine the Base Ingredients
Place your boneless, skinless chicken thighs into the bottom of a 3.5- to 4-quart slow cooker. Scatter the chopped carrots, chopped celery, sliced pepperoncini peppers, and chopped onion evenly around and over the chicken.
2. Season and Pour Broth
Sprinkle the packet of ranch salad dressing mix and the packet of au jus gravy mix directly over the chicken and vegetables.
Slowly pour the entire 32-ounce carton of reduced-sodium chicken broth over the top to ensure all the dry seasonings dissolve into the liquid.
3. Slow Cook the Chicken and Vegetables
Secure the lid on the slow cooker. Cook on Low for 5 to 6 hours or on High for 2.5 to 3 hours.
The cooking process is complete when an instant-read thermometer inserted into the thickest part of a chicken thigh reaches a safe internal temperature of 165°F (74°C), and the vegetables are tender.
4. Shred the Chicken
Carefully lift the cooked chicken thighs out of the slow cooker and transfer them to a clean cutting board or mixing bowl. Use two forks to pull the meat apart until it is completely shredded.
5. Add Noodles and Finish Cooking
Return the shredded chicken back to the slow cooker along with the dry egg noodles and the 2 tablespoons of pepperoncini brine.
Stir everything gently to combine. Cover and cook on High for about 30 minutes, or until the egg noodles are tender to your liking.
6. Serve
Ladle the hot soup into bowls, ensuring a good mix of tender chicken, vegetables, and noodles in every portion. Enjoy immediately!
Chef’s Cooking Tips
Adjusting Tanginess
If you prefer a milder flavor, reduce the pepperoncini brine to 1 tablespoon. For a bolder, tangier punch, add an extra tablespoon of brine right before serving.
Choosing Your Noodles
Traditional egg noodles provide the best texture and soak up the rich gravy nicely. If you swap them out for regular pasta, keep a close eye on the cooking time so they do not become mushy.
Sodium Control
Because ranch mix and au jus mix contain natural sodium, using reduced-sodium chicken broth helps balance the overall saltiness of the soup.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 217 | – |
| Total Fat | 7g | 8% |
| * Saturated Fat | 2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 1467mg | 64% |
| Total Carbohydrates | 18g | 6% |
| * Dietary Fiber | 2g | 9% |
| * Total Sugars | 5g | – |
| Protein | 23g | 47% |
| Vitamin C | 20mg | 22% |
| Calcium | 77mg | 6% |
| Iron | 2mg | 11% |
| Potassium | 608mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Individual nutritional needs may vary.
