Rotisserie Chicken Soup with Ditalini

Chock full of vegetables, this easy soup uses rotisserie chicken for a simple recipe that’s easy on the cook but high on the flavor scale. We use a secret ingredient of evaporated milk for a creamy finish. Top it off with shaved parmesan for the ultimate cozy bowl of yum!

Chicken Ditalini Soup in a white bowl with parmesan cheese

Rotisserie Chicken Soup

Rotisserie chicken is such an easy way to add chicken to soup. I’m a rotisserie chicken connoisseur! Maybe I shouldn’t brag about that. Costco is the golden standard for an inexpensive, run of the mill rotisserie chicken. My favorite? Sprouts. It’s got a perfect texture with a homemade flavor. You can read all about the best store bought rotisserie chickens here if you want to find the best option.

Sautéing Vegetables

Because this is a white based soup, I used lighter vegetables to match the silky, creamy flavor. Onions, carrots, zucchini, corn and peas. The freshest vegetables you can find, the better, but that depends on seasonality! I absolutely love fresh corn off the cob for any recipe that calls for corn- the flavor can’t be beat. If you want to substitute vegetables, you could also try celery, bell pepper, green beans, cauliflower, etc.

Heat some olive oil in a soup pot on medium high heat, then add vegetables. The key to a deep flavored soup is not only the seasonings you mix (and side note- fresh is best), but how well you brown the vegetables. A hot pot and olive oil is the key to well browned vegetables for perfect a perfectly deep flavor.

adding chicken to pot

Adding Rotisserie Chicken to Soup

Once the vegetables are sautéed, add rotisserie chicken. I like to shred it with a fork before adding it but you could chop it into cubes too, chef’s preference.

Stir the chicken around with the vegetables & seasoning.

adding evaporated milk to soup

Use Evaporated Milk for Creamy Soup

Are you ready for my favorite soup trick of all time? The title above gave it away, I’m horrible with surprises. Use a can of evaporated milk to make a creamy soup! I like this method because it doesn’t have as much fat as heavy whipping cream, but still gives a nice creamy touch with added flavor. Evaporated milk is made by heating milk until about 60% of its water content has evaporated, so it wont’ separate when cooking. The evaporated milk gives this soup a creamy richness.

soup in pot

Ditalini in Chicken Soup

After adding in the evaporated milk, add chicken broth, and let the soup simmer on low for about 15 minutes. While the soup is simmering, cook the ditalini in a separate pot according to package instructions. You can actually use any pasta you want, but ditalini is a small easy tube shaped pasta that works so well for soups.

Cooking Soup with Pasta: We like to cook pasta in a separate pot and then add it to the soup right before serving. This helps keep the pasta from absorbing all of that broth. You can also serve the soup with the pasta right on top if you plan to keep the leftovers. Keep in mind if you add the pasta to the soup, then refrigerate it, the pasta will absorb the broth overnight and you’ll have more of a stew finish.

adding ditalini to soup

Time to Eat Chicken Soup!

I love this soup served in a nice clean white bowl topped with parmesan cheese. Total comfort!

overhead shot of chicken soup with parmesan cheese topping

If you want more easy chicken recipes, here’s a few we love:

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Tag us @GigglingFork on Instagram or use #GigglingFork. We love to see your recipes!

Chicken Ditalini Soup in a white bowl with parmesan cheese

Rotisserie Chicken Soup with Ditalini

An easy soup with a creamy delicious broth that's full of fresh vegetables.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course chicken soup, dinner, Soup
Cuisine dinner, rotisserie chicken, soup
Servings 8 servings
Calories 356 kcal

Ingredients
 

  • 2 tbsp olive oil
  • 1 cup carrots (chopped)
  • 1 cup white onion (chopped)
  • 1 cup zucchini (diced into quarters)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp minced garlic
  • 1.5 tsp fresh thyme (chopped, dehydrated will work in a pinch)
  • 1/2 tsp fresh oregano (chopped, dehydrated will work in a pinch)
  • 1/2 cup corn
  • 1/2 cup peas
  • 2 cups rotisserie chicken (shredded, about 1/2 of a medium sized bird)
  • 12 oz evaporated milk
  • 4 cups chicken broth
  • 1.5 cups ditalini pasta (1.5 cups measured dry)

Instructions
 

  • In a soup pot on medium high heat, add olive oil.
  • Add onions, carrots, and zucchini. Sautee until a light golden crust starts to form. Reduce heat to medium low. Add garlic, thyme, salt, pepper & oregano & stir.
  • Add chicken, corn, and peas. Stir to combine. Allow to cook for 3-4 minutes.
  • Add can of evaporated milk, followed by chicken broth. Turn heat to low. Allow soup to simmer for about 15 minutes.
  • While soup is simmering, cook 1.5 cups of dry ditalini pasta according to package directions. Drain and rinse.
  • Remove soup from heat. Add ditalini as desired (either in the soup or keeping separate). Serve & enjoy!
    TIP: If leftovers are desired, we recommend leaving ditalini separate so it does't absorb the broth overnight. Toss ditalini in 1/2 tbsp of olive oil after rinsing with cold water to prevent sticking, and store in a lidded container.

Nutrition

Calories: 356kcalCarbohydrates: 36gProtein: 25gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 71mgSodium: 847mgPotassium: 391mgFiber: 3gSugar: 9gVitamin A: 2924IUVitamin C: 11mgCalcium: 142mgIron: 1mg
Keyword dinner, easy recipe, rotisserie chicken, soup
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