This Chicken Soup Salad Recipe is a creamy, chilled chicken dish inspired by the comforting flavors of classic chicken soup. Instead of broth, it uses a blended vegetable base made from carrots, celery, onion, garlic, and ginger. This base creates a smooth, savory dressing that coats shredded chicken like a salad while still tasting unmistakably like soup.
If you’re wondering whether chicken soup salad is actually soup or just another chicken salad, you’re not alone. It’s neither. This dish bridges the two by turning familiar soup flavors into a cold, spoonable salad that firms up in the fridge and improves with time.
This chicken soup salad recipe follows an intentional method, not a leftover shortcut. You sear and blend the vegetables, mix the chicken while it’s still warm, and chill the salad before serving. The final texture turns creamy and comforting, with a protein-rich bite that feels familiar yet new.
If you love classic soup flavors, you may also enjoy our Easy Tomato Soup for another comforting option.
What Is Chicken Soup Salad Recipe?
Chicken soup salad is a chilled, creamy chicken dish that takes its flavor cues from classic chicken soup. Instead of using broth, the recipe blends cooked vegetables like carrots, celery, onion, garlic, and ginger into a smooth base that acts as the dressing. When mixed with shredded chicken and mayonnaise, the result tastes familiar and comforting—like soup—but eats like a salad.
Unlike traditional chicken salad, which relies on raw celery and mayo for crunch and richness, chicken soup salad builds flavor by cooking and blending the vegetables first. This extra step gives the dish depth and warmth without needing heat at the table. It’s meant to be served cold, after chilling, when the texture thickens and the flavors settle.
Chicken soup salad also differs from actual chicken soup. You won’t find broth, noodles, or spoonfuls of liquid here. Instead, the recipe concentrates the essence of soup into a creamy, scoopable form. It delivers the familiar comfort of chicken soup in a creamy, protein-forward salad that fits easily into lunches, meal prep, or light dinners.
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Chicken Soup Salad Recipe What It Is and How to Make It
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Creamy, chilled Chicken Soup Salad inspired by classic chicken soup flavors. A blended vegetable base replaces broth and coats shredded chicken for a comforting, protein-rich salad that tastes even better after chilling.
Ingredients
- 3 tbsp extra virgin olive oil
- 4 chicken breasts
- Salt, to taste
- Cracked black pepper, to taste
- 2 stalks celery, roughly chopped
- 1 white onion, quartered
- 3 cloves garlic, smashed
- 1 bay leaf
- 2 carrots, roughly chopped
- 1 thumb-sized piece fresh ginger, roughly chopped
- 1/2 cup water
- 2/3 cup mayonnaise (Kewpie or any mayo)
- Juice of 1/2 lemon
- Optional: 1 tbsp nutritional yeast
- Fresh parsley, finely sliced
- Optional: zest of 1 lemon
Instructions
1. Season the chicken breasts generously on both sides with salt and cracked black pepper. Heat a cast iron pot or heavy pot with a lid over medium-high heat and add the olive oil. Once hot, add the chicken and sear the first side for about 5 minutes until golden.
2. Flip the chicken, lower the heat to medium-low, and sear the second side for about 10 minutes, until cooked through. Cut into the thickest part to confirm it is done. Remove the chicken and set aside to cool slightly.
3. Turn the heat back up to medium-high. Add celery, onion, garlic, bay leaf, carrots, and ginger to the same pot. Let the vegetables sear undisturbed for about 5 minutes to develop flavor.
4. Add 1/2 cup water, cover with the lid, and let the vegetables steam and soften for about 10 minutes. While they cook, shred the chicken.
5. Shred the chicken using a stand mixer with the paddle attachment or two forks until it reaches your preferred texture. While the chicken is still warm, add the mayonnaise and stir until fully combined. Set aside.
6. Turn off the heat and discard the bay leaf. Transfer the vegetables to a blender. Add only 1 to 2 tbsp of the cooking liquid from the bottom of the pot.
7. Add salt, cracked black pepper, lemon juice, and nutritional yeast if using. Blend until completely smooth and creamy.
8. Pour the blended vegetable mixture over the chicken and mayo. Stir until evenly combined. Fold in the sliced parsley and taste. Adjust with more salt or pepper if needed. If using lemon zest, stir it in now.
9. Transfer the salad to the refrigerator and chill until cold. The texture will firm up slightly as it rests. Once chilled, the chicken soup salad is ready to serve.
Notes
- Chill time matters. The salad thickens and tastes better after resting in the fridge.
- If it firms up too much, stir in 1 to 2 tsp mayo or a small splash of lemon juice to loosen.
- Store in an airtight container in the fridge up to 3 days. Avoid freezing, as mayo can separate.
- Serve cold on toast, in wraps, with crackers, or in lettuce cups.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stovetop, Blending
- Cuisine: American
Why Chicken Soup Salad Became Popular
Chicken soup salad started gaining attention as people looked for comfort food that felt lighter, more flexible, and easier to prepare ahead of time. It combines two familiar ideas, chicken soup and chicken salad, into one dish that delivers comfort without needing to be served hot. That balance made it especially appealing for busy schedules, meal prep, and casual lunches.
Online recipe sharing and short-form cooking videos helped push chicken soup salad into wider popularity. Short-form cooking videos highlighted the contrast between warm soup flavors and a chilled, creamy texture, which sparked curiosity. Many home cooks discovered they could enjoy the taste of chicken soup in a form that stores well, travels easily, and does not require reheating.
Another reason for its popularity is practicality. Chicken soup salad uses simple ingredients, stretches cooked chicken further, and improves after chilling. The flavors deepen as it rests, which makes it ideal for preparing in advance. For people who enjoy comforting food but want something convenient and fridge-friendly, this dish fits naturally into everyday meals.
Chicken Soup Salad Ingredients
his chicken soup salad recipe uses simple, familiar ingredients that work together to recreate the comforting flavor of chicken soup in a creamy, chilled salad. Each component plays a specific role, so it’s best to prepare everything before you start cooking.
Main Ingredients
- Extra virgin olive oil (3 tablespoons)
Used to sear the chicken and vegetables, adding richness and depth. - Chicken breasts (4 total)
Skin-on or skinless both work. Skin-on adds more flavor, but either option produces a tender result. - Mayonnaise (⅔ cup)
Forms the creamy base of the salad. Kewpie mayo adds extra richness, but any good-quality mayonnaise works. - Carrots (2, roughly chopped)
Add natural sweetness and body once blended. - Celery stalks (2, roughly chopped)
Provide classic chicken soup flavor without raw crunch. - White onion (1, quartered)
Builds savory depth when seared and blended. - Garlic cloves (3, smashed)
Add aroma and warmth to the vegetable base. - Fresh ginger (thumb-sized piece, roughly chopped)
Brings subtle heat and enhances the soup-inspired flavor. - Bay leaf (1)
Infuses the vegetables with a familiar soup note. Remove before blending. - Lemon juice (from ½ lemon)
Brightens the salad and balances the richness. - Fresh parsley (finely sliced)
Adds freshness and color at the end. - Salt and cracked black pepper
Season generously and adjust to taste.
Optional Add-Ins
- Nutritional yeast (1 tablespoon)
Adds savory depth and a subtle umami flavor. - Lemon zest
Enhances brightness without extra acidity.
How to Make Chicken Soup Salad
This chicken soup salad recipe comes together in a few deliberate stages. Each step builds flavor and texture, so it’s worth following the order carefully for the best result.
1. Season and Sear the Chicken
First, season the chicken breasts generously on both sides with salt and cracked black pepper. Then heat a cast iron pot or a heavy pot with a lid over medium-high heat and add the olive oil. Once the oil is hot, place the chicken into the pot and sear the first side for about five minutes until golden.
Next, flip the chicken, lower the heat to medium-low, and cook the second side for about ten minutes. At this point, the chicken should be golden on both sides and cooked through. To be sure, cut into the thickest part of the breast. Once cooked, remove the chicken and set it aside to cool slightly.
2. Cook the Vegetables
After removing the chicken, turn the heat back up to medium-high. Add the celery, onion, garlic, bay leaf, carrot, and ginger to the same pot. Let the vegetables sear undisturbed for about five minutes to develop flavor.
Then add half a cup of water and place the lid on the pot. Allow the vegetables to steam and soften for about ten minutes. While they cook, move on to preparing the chicken.
3. Shred the Chicken and Add Mayo
While the vegetables soften, shred the chicken. If you have a stand mixer, place the chicken into the bowl and use the paddle attachment to shred it evenly. Otherwise, use two forks and pull the meat apart until it reaches your preferred texture.
While the chicken is still warm, add the mayonnaise and stir until fully combined. Mixing at this stage helps the mayo coat the chicken smoothly. Set the mixture aside.
4. Blend the Vegetable Base
Once the vegetables finish cooking, turn off the heat and discard the bay leaf. Transfer the vegetables to a blender. At the bottom of the pot, there should be about one to two tablespoons of cooking liquid. Add only that amount to the blender.
Next, add salt, cracked black pepper, lemon juice, and nutritional yeast if using. Blend until the mixture becomes completely smooth and creamy.
5. Combine and Chill
Pour the blended vegetable mixture over the chicken and mayo. Stir until everything is evenly combined. Then fold in the sliced parsley and taste. Adjust seasoning with more salt or pepper if needed.
Finally, transfer the salad to the refrigerator and chill until cold. The texture will firm up slightly as it rests. Once chilled, the chicken soup salad is ready to serve.
Chicken Soup Salad Variations & Serving Ideas
One of the strengths of chicken soup salad is how easily you can adapt it. With a few small changes, you can adjust the flavor, texture, or serving style to suit different meals and preferences.
Flavor Variations
If you prefer a richer version, use heavy-duty mayonnaise or add a spoonful of Greek yogurt for extra body. For a brighter finish, increase the lemon juice slightly or add lemon zest at the end. You can also stir in a pinch of smoked paprika or white pepper to deepen the savory notes without overpowering the soup-inspired flavor.
For added texture, fold in finely chopped pickles or corn after chilling. These additions bring contrast while keeping the salad balanced and cohesive.
Serving Ideas
Serve chicken soup salad cold, once it has fully set in the refrigerator. It works well spooned onto toasted bread, tucked into wraps, or layered into sandwiches. You can also plate it with crackers or crisp lettuce leaves for a lighter option.
For meal prep, portion the salad into sealed containers and store it in the fridge for up to three days. The flavor improves as it rests, making it ideal for make-ahead lunches. If the texture firms up too much, stir in a small splash of lemon juice or a spoonful of mayo before serving to loosen it slightly.
This salad also works well alongside warm mains like our Chicken Risoni One Pan Recipe for a balanced meal.
Chicken Soup Salad FAQs
Traditional chicken salad usually includes chicken, mayonnaise, celery, and seasoning. Chicken soup salad differs because it builds flavor from cooked and blended vegetables instead of raw celery. This gives it a smoother texture and a taste closer to classic chicken soup.
One common mistake is adding mayonnaise after the chicken has fully cooled, which can lead to uneven coating. Another issue is skipping seasoning at multiple stages. For chicken soup salad, over-adding liquid is also a mistake. Too much cooking liquid can make the salad loose instead of creamy once chilled.
Chicken soup flavors pair well with crusty bread, crackers, or simple green salads. Light sides such as roasted vegetables or pickled elements also work well. These options balance the creamy texture without overwhelming the dish.
Chicken soup salad uses shredded chicken, mayonnaise, and a blended vegetable base made from carrots, celery, onion, garlic, and ginger. Lemon juice and herbs add brightness, while optional ingredients like nutritional yeast or lemon zest deepen the flavor.
Final Thoughts & Storage Tips
This Chicken Soup Salad Recipe brings the comfort of classic chicken soup into a format that’s easy to prepare, store, and enjoy cold. By blending cooked vegetables into a creamy base and combining them with shredded chicken, this recipe delivers familiar flavor with a fresh texture that works for everyday meals.
This dish shines when made ahead. After chilling, the salad thickens slightly and the flavors become more balanced. It’s a great option for lunches, light dinners, or meal prep when you want something comforting without reheating.
For another creamy, satisfying meal, take a look at our Beef Stroganoff Recipe, a longtime comfort food favorite.
Storage Tips
Store chicken soup salad in an airtight container in the refrigerator for up to three days. Stir gently before serving to refresh the texture. If it feels too firm after chilling, add a small spoonful of mayonnaise or a splash of lemon juice and mix until smooth.
For best results, avoid freezing, as the mayonnaise-based mixture can separate once thawed. Serve cold and enjoy it fresh for the creamiest texture and best flavor.
Find more comforting meals like this in our Main Dishes collection.