1.5tspfresh thyme(chopped, dehydrated will work in a pinch)
1/2tspfresh oregano(chopped, dehydrated will work in a pinch)
1/2cupcorn
1/2cuppeas
2cupsrotisserie chicken(shredded, about 1/2 of a medium sized bird)
12ozevaporated milk
4cupschicken broth
1.5cupsditalini 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.
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