Sauté the Base Vegetables: Heat olive oil in a large stockpot over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally. Add carrots, celery, and garlic, then cook for 3 more minutes until fragrant.

Build the Broth: Pour in chicken stock, then stir in shredded chicken, pepperoncini peppers, and the bay leaf. Mix well to combine.

Simmer the Soup: Bring mixture to a simmer. Reduce heat to medium and add pasta. Stir occasionally as it cooks.

Cook the Noodles: Continue simmering until the pasta is al dente, usually 8–10 minutes depending on noodle type.

Season to Taste: Remove the bay leaf. Adjust seasoning with salt, pepper, or extra pepperoncini for more kick.

Serve and Garnish: Ladle soup into bowls. Garnish with fresh herbs like parsley, basil, or chives, and enjoy warm.