Amazing chicken soup salad: 320 calories

By anna Boncoeur On January 17, 2026

We all crave that deep, cozy flavor of classic chicken soup, right? Well, what if I told you we could take all that comforting goodness and transform it into the most ridiculously creamy, deli-style spread you’ve ever had? That’s exactly what we’re doing today with this amazing chicken soup salad. I’m Anna, and I’m just a passionate food lover sharing simple and flavorful chicken recipes designed to make your everyday cooking easier and, honestly, way more joyful!

This isn’t your grandma’s dry, mayo-heavy chicken salad. The secret here is building a true flavor base using the aromatics from soup—carrots, celery, ginger—and blending them right into the dressing. I spent weeks perfecting the ratios to make sure this chicken soup salad hit that perfect balance of savory and bright. Trust me, once you try this technique, you’ll never go back. It’s all about maximizing flavor with minimal effort!

Table Of content

Gathering What You Need for Chicken Soup Salad

Getting organized before you start is half the battle, especially when you want to turn humble chicken soup ingredients into this spectacular chicken soup salad. Having everything measured out and ready makes the process smooth. We’re using rich chicken breasts for the base, but the real magic comes from the vegetables that form our creamy dressing.

Essential Ingredients for This Chicken Soup Salad

Here is exactly what you need to gather for this recipe. I’ve kept the quantities scaled perfectly for about six generous servings!

Ingredient	Quantity	Notes
Boneless Skin-On Chicken Breasts	4 (about 2 pounds)	Skin helps keep them moist during searing.
Olive Oil	3 tablespoons	For searing the chicken and the vegetables.
Salt & Black Pepper	½ teaspoon each	For seasoning the chicken initially.
Carrots	2, roughly chopped	These form the backbone of the creamy dressing.
Celery Stalks	2, roughly chopped	Don’t skip these—they bring that classic soup flavor!
White Onion	1 small, quartered
Garlic	3 cloves, smashed	Smashed helps release the flavor quickly.
Fresh Ginger	1-inch piece, chopped	This is my secret weapon for depth!
Bay Leaf	1	Remove before blending, of course.
Water	½ cup	Just enough to steam the aromatics later.
Lemon Juice	Juice of ½ lemon	For brightness at the end.
Mayonnaise	\u2155 cup	The binder for the shredded chicken.
Nutritional Yeast (Optional)	1 tablespoon	Adds a subtle savory, cheesy note.
Lemon Zest (Optional)	Zest of ½ lemon	Use if you want an extra pop of citrus flavor.
Fresh Parsley	2 tablespoons, finely chopped	Stirred in at the very end for color and freshness.

Equipment Check for Perfect Preparation

You won’t need a million fancy gadgets for this, which is great for busy weeknights! We do need a few key items to get the texture just right.

A large pot or Dutch oven for searing and steaming.
Two forks or a stand mixer for shredding the cooked chicken.
A reliable blender—this is crucial for getting that super smooth dressing consistency.
A meat thermometer to confirm the chicken is cooked safely to 165°F.

Mastering the Flavor Base: Cooking the Chicken Soup Salad Components

This is where we move beyond just boiling chicken and start building that deep, comforting foundation that makes this a chicken soup salad and not just plain chicken salad. We’re using one pot for almost everything, which saves on cleanup later—bonus!

Preparing and Searing the Chicken

First things first: grab those chicken breasts and treat them well. Sprinkle them generously with salt and pepper on both sides. Now, get your large pot hot over medium-high heat and add that olive oil. We aren’t cooking them all the way through yet; we are searing them for color and flavor!

Place the seasoned chicken in the hot oil and let them sit until they get beautifully golden brown on the bottom, about five minutes. Flip them and sear the other side for another five minutes. You absolutely must check the temperature here—it needs to hit 165°F internally to be safe. Once they hit that temp, pull them out immediately and set them aside to cool down a bit. Once they are cool enough to handle, shred them finely. I love using a stand mixer with the paddle attachment if I’m making a big batch, but two forks work just fine!

Building the Soup Flavor with Vegetables

Don’t you dare clean that pot! All those browned bits are flavor gold for our chicken soup salad. Right into that same pot, toss in your chopped carrots, celery, onion, smashed garlic, ginger, and the bay leaf. You want to let these sit there, undisturbed, for about five minutes on medium-high heat. This step is key—it caramelizes the veggies slightly, deepening their sweetness.

After that short sear, pour in the half cup of water, slap the lid on, and let everything steam and soften for about 10 minutes. This softens them up perfectly for blending later. Once they are fork-tender, turn off the heat and make sure you fish out that bay leaf before you move on. We need those soft veggies for the amazing dressing!

Creating the Creamy Chicken Soup Salad Dressing

This next step is the absolute game-changer for our chicken soup salad. We are using the cooked, soft vegetables to create the dressing itself. This means we get all that savory, deep flavor without relying on tons of extra mayonnaise or heavy creams. It’s brilliant, trust me!

Blending the Nourishing Vegetable Base

Take those lovely, softened vegetables—carrots, celery, onion, garlic, and ginger—straight from the pot and put them right into your blender. Make sure you scoop up any of that flavorful cooking liquid left in the bottom of the pot too; that moisture is pure gold. Now, add the juice from half a lemon—it brightens everything up wonderfully. If you’re using it, toss in that tablespoon of nutritional yeast now; it gives this creamy dressing a little savory backbone.

Blend it all up! You need to run that blender until it is completely smooth. I mean silky smooth, like a rich puree. If it seems too thick to blend, add just a tiny splash more water, but be careful not to thin it out too much. We want a thick, pourable sauce, not soup!

Combining Ingredients for the Finished Chicken Soup Salad

Now we bring the chicken back into the picture. Remember that finely shredded chicken we set aside? Take that and toss it with the measured mayonnaise right in a large bowl. Just a light coating for now—this helps the dressing stick later. This initial step ensures every piece of chicken is lightly bound before we add the vegetable powerhouse.

Pour that beautiful, smooth vegetable puree right over the mayo-coated chicken. Stir everything together slowly until you see a gorgeous, even color throughout. This is your chicken soup salad coming together! Finish it off by stirring in the fresh parsley for a pop of green color, and then taste it. This is the moment to adjust! Add salt and pepper until it tastes exactly how you want it to taste. We are almost done with this flavor bomb of a chicken soup salad!

Tips for the Best Chicken Soup Salad Results

We’ve done all the hard work creating that incredible, secret soup-based dressing. Now, we just need to let it rest and meld. Building expertise in the kitchen often comes down to patience, even when you’re eager to eat! Follow these final tips to ensure your chicken soup salad is the absolute best it can be.

Why Chilling is Key for Your Chicken Soup Salad

I know, I know—the salad smells amazing right when you finish mixing it, and you want to grab a cracker immediately. Don’t do it! You really must cover the bowl and stick this chicken soup salad in the refrigerator for at least 30 minutes. This chilling time is crucial.

Think of it like letting a stew simmer. When the salad is warm, the flavors are still fighting each other a bit. As it chills, the slight sweetness from the cooked carrots marries perfectly with the tang of the lemon and the richness of the mayonnaise. It firms up too, which gives you a much better texture for scooping. Seriously, 30 minutes makes a huge difference between a good salad and a truly addictive one!

Ingredient Notes and Simple Substitutions

I always encourage cooks to adapt recipes to what they have on hand, but a few notes can help keep the integrity of this particular chicken soup salad.

If you absolutely can’t find nutritional yeast (or just don’t want to buy it), you can skip it, but you might want to add a tiny pinch more salt to boost the savory notes instead. It’s not a deal-breaker, but it adds a nice layer! If you are looking for more ways to incorporate savory flavors into your meals, check out this garlic parmesan chicken meatloaf.

For the fresh herbs? If you only have dried parsley, swap out the 2 tablespoons of fresh for just 1 teaspoon of dried parsley. Remember, dried herbs are much more concentrated than fresh ones, so use less! If you have fresh dill sitting around, that’s also a lovely addition stirred in with the parsley for an extra dimension of flavor.

Serving Suggestions for Your Chicken Soup Salad

This salad is so much more versatile than just a scoop on lettuce! Because the dressing is so flavorful from those blended veggies, it really shines in different applications. I usually make a big batch on Sunday because it’s perfect for quick lunches all week long. If you enjoy meal prepping, you might also like this garlic herb chicken breast recipe.

Here are a few of my favorite ways to use this creamy chicken salad:

Classic Sandwich Filler: Use two slices of toasted sourdough or a flaky croissant. The slight acidity of the toast holds up beautifully against the creaminess.
Lettuce Wraps: For a lighter lunch, scoop this mixture into crisp butter lettuce or romaine leaves. It feels elegant but takes two seconds to assemble.
Stuffed Avocados: This is my go-to healthy dinner when I’m feeling lazy. Halve a ripe avocado, remove the pit, and pile the chicken salad right into the center. Maybe sprinkle a little paprika on top for color!
On Top of Crackers or Cucumber Slices: If you’re serving this at a party or just snacking, put small dollops on sturdy crackers or thick slices of cucumber for a gluten-free bite.
As a Dip: If you thin it out slightly with an extra splash of lemon juice or a teaspoon of water, it makes a fantastic dip for pretzels or veggie sticks.

Storing Leftovers of Your Chicken Soup Salad

The best part about this recipe is that it tastes even better the next day! Since we built the flavor base using cooked vegetables instead of just relying on mayo, this chicken soup salad holds up really well in the fridge. It’s fantastic for meal prepping because it stays creamy and flavorful for days. For more meal prep inspiration, check out my Pinterest board!

However, because we used fresh lemon juice and parsley, we need to handle storage carefully to keep that brightness intact. You should always store this salad in an airtight container. Don’t leave it out on the counter for more than two hours—food safety first, always!

Here is a quick guide on how long you can expect your delicious chicken soup salad to last:

Storage Duration	Condition	Notes
3 to 4 Days	Airtight Container in Refrigerator	Best flavor and texture is usually within the first 48 hours.
Up to 1 Month	Freezer (Not Recommended)	While technically possible, the texture of the mayonnaise dressing can separate and become watery upon thawing. Best eaten fresh.

Reheating isn’t really necessary for a chicken salad, as it’s meant to be served cold or at room temperature. If you absolutely must warm it up (maybe you want to serve it over warm rice?), do it gently on the stovetop over very low heat, stirring constantly. But honestly, this chicken soup salad is designed to be eaten cold! If you are interested in other ways to use chicken, perhaps try this creamy lemon chicken recipe.

Your Questions Answered About Chicken Soup Salad

I get so many questions after people try this recipe because it’s totally different from what they expect from a standard chicken salad. It’s great that you’re thinking ahead about substitutions and storage! Let’s clear up some of the most common things people ask about this unique chicken soup salad.

Can I use pre-cooked rotisserie chicken for this chicken soup salad?

Oh, you totally can, and that speeds things up immensely if you’re focused on meal prep! If you use rotisserie chicken, you can skip the entire searing and cooking step for the meat. However, you absolutely must still follow Step 2 for the vegetables. Those carrots, celery, onion, and ginger need to be cooked down and blended to make that signature creamy dressing. You’ll just shred your rotisserie chicken and mix it with the mayo while the vegetables are steaming.

How long does this creamy chicken salad last in the refrigerator?

Because we are relying on fresh cooked vegetables and lemon juice for our binder, this salad stays beautifully fresh for about 3 to 4 days in a tightly sealed container in the fridge. I find that the flavor actually deepens on day two! If you notice the parsley looking a little tired after day three, just stir in a tiny pinch of fresh parsley or a squeeze of lemon to wake it right back up.

What is the purpose of blending the vegetables in this chicken soup salad?

This is the whole point of calling it a chicken soup salad! Instead of just dumping raw or boiled veggies into mayonnaise, we are essentially cooking down the aromatic base of a classic chicken soup—carrots, celery, onion, ginger—and then blending that cooked mixture into a smooth puree. This puree becomes our dressing! It gives the salad an incredible, natural sweetness and depth of flavor you just can’t get from plain mayo, making it so much richer and more nourishing. For another flavorful chicken dish, consider this baked barbecue chicken.

Understanding the Nutrition in This Chicken Soup Salad

I always like to give a rough idea of what goes into these dishes, though please remember that my kitchen isn’t a sterile lab! Since we are using a good amount of chicken and relying on blended vegetables instead of loading up on extra fat, this comes out tasting rich but feeling relatively light. This is a fantastic, protein-packed meal prep option.

The estimates below are based on dividing the total recipe yield (6 servings) evenly. Your exact numbers might vary slightly depending on the size of your chicken breasts or the brand of mayonnaise you choose.

Nutrient	Estimated Amount Per Serving
Calories	320
Protein	32g
Total Fat	18g
Total Carbohydrates	6g

See? That protein count is fantastic! It’s a hearty meal that keeps you full without weighing you down. That’s the power of using vegetables, not just heavy fillers, to create that beautiful creamy texture we love so much in this salad!