Why You’ll Love This Recipe

Great way to use leftover chicken soup ingredients
Reduces food waste
Easy and budget-friendly
Perfect for meal prep
Creamy, flavorful, and satisfying
Versatile for sandwiches, wraps, or salads
High in protein
Quick to prepare

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked chicken from chicken soup, shredded or chopped
1 cup cooked carrots from chicken soup, diced
2 celery stalks, finely chopped
¼ cup red onion, finely diced
½ cup mayonnaise
2 tablespoons plain Greek yogurt or sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried parsley
½ teaspoon salt
¼ teaspoon black pepper

Optional Add-Ins

¼ cup chopped fresh parsley
⅓ cup dried cranberries
⅓ cup chopped walnuts or pecans
1 diced apple
Sliced grapes

Directions

Remove the cooked chicken and vegetables from the soup and allow them to cool completely.
Chop or shred the chicken into bite-sized pieces.
Dice the cooked carrots and finely chop the celery and red onion.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, parsley, salt, and black pepper.
Whisk until smooth.
Add the chicken, carrots, celery, and red onion to the bowl.
Stir until everything is evenly coated with the dressing.
Fold in any optional add-ins if using.
Taste and adjust the seasoning as needed.
Cover and refrigerate for at least 30 minutes before serving.
Serve on sandwiches, wraps, lettuce cups, crackers, or over mixed greens.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes

Variations

Classic Chicken Salad: Omit the cooked carrots and add extra celery.
Cranberry Walnut Chicken Salad: Add dried cranberries and chopped walnuts.
Apple Chicken Salad: Mix in diced apples for sweetness and crunch.
Avocado Chicken Salad: Replace part of the mayonnaise with mashed avocado.
Ranch Chicken Salad: Substitute ranch seasoning for the Dijon mustard.
Mediterranean Version: Add cucumber, olives, and fresh dill.
Spicy Chicken Salad: Include diced jalapeños or a dash of hot sauce.

Storage/Reheating

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 4 days.

Reheating

This recipe is intended to be served cold and does not require reheating.

FAQs

What is Chicken Soup Chicken Salad?

It is a chicken salad made using leftover cooked chicken and vegetables from homemade chicken soup.

Can I use rotisserie chicken instead?

Yes. Rotisserie chicken works perfectly if you don’t have leftover soup chicken.

Do I have to use cooked carrots?

No. The carrots are optional, but they add flavor and help use ingredients that might otherwise go to waste.

Can I make this ahead of time?

Yes. In fact, the flavor often improves after chilling for a few hours.

How long does chicken salad last?

It can be stored in the refrigerator for up to 4 days.

Can I freeze chicken salad?

Freezing is not recommended because the mayonnaise-based dressing may separate after thawing.

What can I serve with chicken salad?

Sandwiches, wraps, crackers, lettuce cups, croissants, and green salads are all excellent options.

Can I make it lighter?

Yes. Replace some or all of the mayonnaise with Greek yogurt.

What vegetables can I add?

Celery, cucumber, bell peppers, green onions, and fresh herbs work very well.

Is this recipe good for meal prep?

Absolutely. It stores well and makes quick lunches throughout the week.

Conclusion

Chicken Soup Chicken Salad is a smart and flavorful way to give leftover chicken soup ingredients a second life. Combining tender chicken, vegetables, and a creamy dressing, this versatile salad is perfect for sandwiches, wraps, salads, or snacks. Easy to prepare, budget-friendly, and ideal for meal prep, it’s a recipe that turns leftovers into a fresh and satisfying meal you’ll look forward to eating.

Chicken Soup Chicken Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Soup Chicken Salad is a creamy and satisfying way to transform leftover chicken soup ingredients into a fresh new meal. Packed with tender chicken, vegetables, and a flavorful dressing, it’s perfect for sandwiches, wraps, or meal prep lunches.

Author: Laura
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Lunch
Method: Mixing
Cuisine: American
Diet: Low Salt

Instructions

Remove the cooked chicken and vegetables from the soup and allow them to cool completely.
Chop or shred the chicken into bite-sized pieces.
Dice the cooked carrots and finely chop the celery and red onion.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dried parsley, salt, and black pepper.
Whisk until smooth.
Add the chicken, carrots, celery, and red onion to the bowl.
Stir until everything is evenly coated with the dressing.
Fold in any optional add-ins if desired.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 30 minutes before serving.
Serve on sandwiches, wraps, lettuce cups, crackers, or over mixed greens.

Notes

Use rotisserie chicken if leftover soup chicken is unavailable.
For a lighter version, replace part or all of the mayonnaise with Greek yogurt.
The flavor improves after a few hours of chilling.
Add apples, grapes, cranberries, or nuts for extra texture and sweetness.
Store in an airtight container in the refrigerator for up to 4 days.
Freezing is not recommended due to the mayonnaise-based dressing.

Nutrition

Serving Size: 1 serving
Calories: 290 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 75 mg