When you just got 8 inches of snow dumped on you and you need dinner stat – aka if you’re me today – this shortcut chicken noodle soup will hit the spot. I used a rotisserie chicken that I picked up at the grocery store on my way home, but you could use also make your own Instant Pot Rotisserie Chicken. I also used store-bought chicken stock and frozen carrots and onions and I would have used a frozen mirepoix (onion, carrots, and celery) if I could have found that. Sometimes I make my own rotisserie chicken, chicken stock, and noodles, and sometimes I take all the shortcuts I can get.
1 tablespoon olive oil
1 tablespoon butter
1.5 cups carrots – diced
1 cup celery – diced
1 cup onion – diced
1 teaspoon salt + more to taste
1/2 teaspoon pepper + more to taste
3 cloves garlic – finely diced
1 – 3 pound rotisserie chicken, or 3-4 roasted chicken thighs, meat removed and shredded
2 quarts chicken or vegetable stock
2 cups water
1 tablespoon dried oregano
1/2 – 1 pound egg noodles, depending on your noodle to soup preference
Heat a large Dutch oven over medium high heat. Add oil and butter and, once butter has melted, add carrots, onion, and celery. Season with salt and pepper. Sauté the vegetables for about 5 minutes, until they’ve softened and the onions and celery are becoming translucent. Add garlic and sauté one more minute, until garlic is fragrant.
Meanwhile, remove the meat from the bones and and shred it. Discard the bones or save them for stock.
Add the shredded chicken to the vegetables, along with stock, water, oregano, and noodles. Simmer until the noodles are al dente.
Season to taste and serve.