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!

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 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.

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.

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.

Time to Eat Chicken Soup!
I love this soup served in a nice clean white bowl topped with parmesan cheese. Total comfort!

If you want more easy chicken recipes, here’s a few we love:
- Lemon Herb Chicken Drumsticks
- Easy Baked BBQ Chicken Breasts
- Ginger Soy Chicken
- Honey Mustard Chicken Thighs
If you made this recipe, share it on social media!
Tag us @GigglingFork on Instagram or use #GigglingFork. We love to see your recipes!

Rotisserie Chicken Soup with Ditalini
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
Have questions? Comment below and we’ll answer promptly.
Share what you made! Post a pic to Instagram and tag us @gigglingfork or with #gigglingfork. We’d love to see it!