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Lemon Herb Mediterranean Chicken Salad

If you love big flavors with minimal effort, this Lemon Herb Mediterranean Chicken Salad is about to become your go-to! Think juicy, herb-marinated chicken, crisp fresh veggies, creamy avocado, and a zesty lemon dressing that doubles as a marinade—all in just 25 minutes. Whether you’re meal prepping, craving something fresh, or just want a healthy, restaurant-quality meal at home, this salad delivers on flavor, texture, and satisfaction. Bonus? It’s naturally low-carb, packed with protein, and bursting with Mediterranean goodness. Let’s get cooking!

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Lemon Herb Mediterranean Chicken Salad

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 342

A vibrant Mediterranean-inspired chicken salad packed with fresh flavors, featuring a zesty lemon herb dressing that doubles as a marinade.

Ingredients

For the Marinade/Dressing:

2 tbsp olive oil
¼ cup fresh lemon juice (about 1 lemon)
2 tbsp water
2 tbsp red wine vinegar
2 tbsp fresh parsley, chopped
2 tsp dried basil
2 tsp minced garlic
1 tsp dried oregano
1 tsp salt
Freshly cracked black pepper, to taste
1 lb boneless, skinless chicken thighs or breasts

For the Salad:

4 cups Romaine or Cos lettuce, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, thinly sliced
1 avocado, sliced
⅓ cup pitted Kalamata or black olives, sliced (optional)
2 lemon wedges, for serving

Instructions

Prepare the Marinade/Dressing: In a large bowl or jar, whisk together all marinade ingredients. Set aside half of the mixture in the refrigerator for later use as the dressing.
Marinate the Chicken: Place chicken in the remaining marinade and let sit for 15-30 minutes (or up to 2 hours in the fridge for deeper flavor).
Prepare the Salad: While the chicken marinates, assemble the salad ingredients in a large bowl.
Cook the Chicken: Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side, until golden brown and fully cooked through.
Rest & Slice: Let the chicken rest for 5 minutes before slicing.
Assemble & Serve: Arrange sliced chicken over the salad. Drizzle with the reserved dressing and serve with lemon wedges.
Optional: Sprinkle with ½ cup crumbled feta for extra flavor!

Calories: 342kcal

Course: Main Course, Salad

Cuisine: Mediterranean

Keyword: Lemon Herb Mediterranean Chicken Salad

Chicken Recipes

One-Pot Creamy Parmesan Chicken Pasta

One-Pot Creamy Parmesan Chicken Pasta

This Creamy Parmesan Chicken Pasta is your answer to a fast, satisfying dinner that feels indulgent but is surprisingly easy to make! Juicy, golden chicken meets a velvety garlic parmesan sauce, all cooked in one pot—because who has time for extra dishes? Perfect for busy nights when you want big flavors with minimal effort, this dish delivers restaurant-quality comfort food in just 35 minutes. Bonus: It’s totally customizable—add your favorite veggies or swap in a different pasta shape. Try it once, and it’ll be on repeat in your kitchen!

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One-Pot Creamy Parmesan Chicken Pasta

Prep Time 10

Cook Time 25

Total Time 35

Servings 4

Calories 625

A deliciously creamy garlic parmesan sauce, tender chicken, and perfectly cooked pasta—all made in one pot for easy cleanup!

Ingredients

1 lb (450 g) chicken tenderloins or boneless chicken thighs
Salt and pepper, to taste
1 tsp Italian seasoning, divided
2 tbsp shredded parmesan
2 tbsp (15 g) all-purpose flour
2 tsp (30 ml) olive oil (not extra virgin)
2 tbsp (26 g) butter
½ medium yellow onion, finely diced
3 cloves garlic, minced
2 cups (480 ml) chicken stock
¾ cup (180 ml) half and half (or single cream in the UK)
8 oz (225 g) dried pasta (any shape)
¾ cup (64 g) shredded parmesan cheese

Instructions

Prepare the Chicken:
In a small bowl, mix ½ tsp Italian seasoning, salt, pepper, 2 tbsp shredded parmesan, and flour. Coat the chicken in this mixture or simply sprinkle the seasoning over it.
Cook the Chicken:
Heat 1 tbsp butter and 1 tsp oil in a large Dutch oven or deep skillet over medium heat. Cook the chicken until golden and fully cooked. Remove and set aside.
Sauté Aromatics:
Using the same pot, add the remaining butter and oil. Sauté the onion for 2 minutes until soft and translucent. Add garlic and cook for another minute until fragrant.
Build the Sauce:
Deglaze the pot with ½ cup chicken stock, scraping up any browned bits. Then, add the remaining chicken stock and half and half.
Cook the Pasta:
Stir in the pasta, ensuring it's well coated in the liquid. Bring to a boil, then reduce heat, cover, and let simmer for 11–13 minutes, stirring occasionally until pasta is al dente.
Finish the Dish:
The sauce may look thin at first. Stir in the remaining Italian seasoning and ¾ cup shredded parmesan cheese. The sauce will thicken as it cools.
Combine & Serve:
Taste and adjust seasoning as needed. Return the cooked chicken to the pot, either placing it on top of the pasta or mixing it in. Serve warm.

Calories: 625kcal

Course: Main Course

Cuisine: Italian-inspired

Keyword: One-Pot Creamy Parmesan Chicken Pasta

Tips & Variations

Use the Right Lid: Ensure your skillet or Dutch oven has a well-fitting lid to trap heat while the pasta cooks.
Check Pasta Doneness: Cooking times vary based on pasta shape—taste-test after 11 minutes.
Long Pasta Tip: If using spaghetti or fettuccine, break it in half to fit easily into the pot.
Sauce Consistency: It will look thin initially but thickens as it cools.
Add Veggies: Sautéed mushrooms or baby spinach (stirred in at the end) make great additions.

Storage Instructions

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently on the stove with a splash of broth or cream to maintain the sauce’s texture.

Chicken Recipes

Easy Dill Pickle Chicken Salad

Dill Pickle Chicken Salad – Quick, Creamy & Packed with Flavor!

Love dill pickles? Then this tangy, creamy chicken salad is calling your name! With juicy shredded chicken, crunchy pickles, and a zesty dressing made with pickle juice, this is the ultimate quick meal for pickle lovers. Whether you eat it straight from the bowl, pile it onto a sandwich, or wrap it up for lunch, this bold, refreshing salad is about to become your new obsession. Bonus? It’s made in just 15 minutes with simple ingredients you probably already have!

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Dill Pickle Chicken Salad

Prep Time 15

Total Time 15

Servings 4

Calories 260

A creamy, flavorful chicken salad packed with tangy dill pickles!

This easy-to-make chicken salad is a perfect blend of tender shredded chicken, crunchy celery, red and green onions, and plenty of diced dill pickles.

Ingredients

2 cups cooked chicken, shredded or diced
1 cup dill pickles, diced
½ cup celery, diced
¼ cup red onion, finely diced
¼ cup green onion, thinly sliced
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
¼ cup mayonnaise
¼ cup sour cream
1 tbsp dill pickle juice (from the jar)
1 tbsp Dijon mustard
Salt and pepper, to taste

Instructions

In a large bowl, combine the chicken, dill pickles, celery, red onion, green onion, and dill.
In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, Dijon mustard, salt, and pepper.
Pour the dressing over the chicken mixture and toss until evenly coated.
Enjoy immediately, or for best flavor, cover and refrigerate for at least an hour before serving.

Notes

Optional Variations

Substitute Greek yogurt for part or all of the mayonnaise and sour cream for a lighter option.
Adjust the onion ratio to taste by using any combination of red and green onions (totaling ¼ cup).

Calories: 260kcal

Course: Main Course, Salad

Cuisine: American

Keyword: Dill Pickle Chicken Salad

Chicken Recipes

Tzatziki Chicken Salad

Tzatziki Chicken Salad – Light, Fresh & Packed with Flavor!

Tired of the same old chicken salad? This Tzatziki Chicken Salad is a game-changer—creamy without mayo, packed with fresh herbs, and bursting with zesty Mediterranean flavor. Made with Greek yogurt, lemon, cucumber, and juicy shredded chicken, it’s the perfect light meal that still feels satisfying. Whether you stuff it in a pita, pile it on a salad, or scoop it up with crackers, this quick and healthy recipe will be your new go-to. Bonus? It gets even better overnight, making it a meal-prep superstar. Ready to upgrade your lunch? Let’s do this!

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Tzatziki Chicken Salad

Prep Time 10

Chill Time 30

Total Time 40

Servings 4

Calories 250

A refreshing Mediterranean-inspired dish that’s perfect for lunch, dinner, or meal prep! This flavorful chicken salad swaps out mayo for creamy Greek yogurt and is packed with fresh herbs and a zesty kick of lemon.

Ingredients

3 cups cooked, shredded chicken
½ cup red onion, thinly sliced
1 English cucumber, shredded
1 cup plain Greek yogurt
3 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
1 ½ tbsp fresh lemon juice
1 tbsp olive oil
1 clove garlic, minced
1 tsp salt
½ tsp black pepper

Instructions

Prepare the cucumber: Place the shredded cucumber in a clean towel and squeeze out excess moisture.
Make the tzatziki dressing: In a large bowl, combine the drained cucumber, Greek yogurt, dill, mint, lemon juice, olive oil, garlic, salt, and pepper. Stir until well blended.
Mix the salad: Add the shredded chicken and sliced red onion to the bowl, tossing everything together until evenly coated.
Chill & serve: Let the salad sit in the fridge for at least 30 minutes before serving to allow flavors to meld.
Enjoy! Serve in a pita, over a salad, or with your favorite crackers.

Calories: 250kcal

Course: Main Course, Salad

Cuisine: Mediterranean

Keyword: Tzatziki Chicken Salad

Chicken Recipes

Easy Grilled Lemon Chicken

Grilled Lemon Chicken – Quick, Juicy, & Bursting with Flavor!

If you’re after big, bold flavors with minimal effort, this Grilled Lemon Chicken is your new go-to! A simple yet zesty marinade of lemon, garlic, and oregano works its magic to deliver tender, juicy chicken that’s perfect for summer grilling—or anytime you crave something light and flavorful.

Fast to prep, easy to cook, and loaded with Mediterranean goodness, this dish is a guaranteed crowd-pleaser. Whether you’re firing up the grill for a BBQ, meal prepping for the week, or whipping up a quick dinner, this recipe is a total win.

Bonus: Pairs perfectly with roasted veggies, rice, or a fresh salad. Try it once, and you’ll be hooked!

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Grilled Lemon Chicken

Prep Time 10

Cook Time 15

Marinating Time 30

Total Time 55

Servings 6

Calories 218

A light, flavorful, and juicy grilled chicken recipe perfect for summer! Infused with Mediterranean flavors, this easy dish is both healthy and delicious.

Ingredients

6 boneless, skinless chicken breasts (6 ounces each)
¼ cup olive oil
¼ cup fresh lemon juice + zest from lemons
2 teaspoons dried oregano
4 garlic cloves, pressed
½ tsp salt
¼ tsp black pepper
Fresh parsley or cilantro, for garnish
Lemon wedges, for serving

Instructions

Prepare the Chicken: Pat the chicken dry. If some pieces are thicker, pound them to an even thickness for even cooking.
Make the Marinade: In a mixing bowl or resealable bag, combine olive oil, lemon juice, lemon zest, oregano, garlic, salt, and black pepper.
Marinate: Add the chicken to the marinade, ensuring it is well-coated. Cover and refrigerate for at least 30 minutes.
Grill: Preheat a grill or grill pan to medium-high heat. Place the chicken on the grill and cook for 5-7 minutes per side, flipping once, until fully cooked and juices run clear. Discard any excess marinade.
Serve: Remove from the grill and garnish with fresh parsley or cilantro. Serve with lemon wedges and optional vegetables on the side.

Notes

Storage Tips

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

Calories: 218kcal

Course: Main Course

Cuisine: Mediterranean / American

Keyword: Grilled Lemon Chicken

Chicken Recipes

Chicken Shawarma Sheet Pan Dinner

The Ultimate Sheet Pan Chicken Shawarma – Fast, Easy, and Packed with Flavor!

Craving that warm, spiced, melt-in-your-mouth shawarma but don’t want to fuss with a rotisserie? This Chicken Shawarma Sheet Pan Dinner is your answer! Juicy, marinated chicken bakes alongside caramelized peppers and onions, all on one pan, with minimal effort and maximum payoff.

✔ 10-minute prep – the oven does the rest!
✔ Big, bold shawarma flavors – no fancy equipment needed.
✔ Versatile & customizable – stuff it into pita, serve over rice, or keep it low-carb.

Why order takeout when you can make it better at home? Let’s get cooking!

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Chicken Shawarma Sheet Pan Dinner

Prep Time 20

Cook Time 25

Total Time 45

Servings 6

Calories 615

A Simple, Flavor-Packed One-Pan Meal

Love the bold, warm flavors of chicken shawarma? This easy sheet pan version brings all that Middle Eastern goodness straight to your oven—without the need for a rotisserie.

Ingredients

Marinade & Chicken

1 cup plain Greek yogurt
2 tsp cumin
2 tsp cardamom
2 tsp turmeric
2 tsp cinnamon
2 tsp teaspoons salt
3 large boneless, skinless chicken breasts, sliced into 1-inch strips

Vegetables & Baking

2 tbsp extra virgin olive oil, divided
2 large red bell peppers, cut into ½-inch strips
1 purple onion, sliced into ½-inch thin strips
½ cup peppadew peppers

Tahini Sauce

1 cup tahini
4 garlic cloves, minced
⅓ cup extra virgin olive oil
½ cup lemon juice
⅔ cup water
½ tsp salt

For Serving

4–8 pita breads
½ English cucumber, diced
1 Roma tomato, sliced

Instructions

Preheat Oven
Set your oven to 350°F (175°C).
Prepare the Marinade
In a large bowl, combine Greek yogurt, cumin, cardamom, turmeric, cinnamon, and salt.
Add the chicken strips and toss until fully coated. Let it marinate while you prep the vegetables.
Assemble the Sheet Pan
Lightly grease a large, rimmed baking sheet with 1 tablespoon of olive oil.
Spread the marinated chicken, bell peppers, onions, and peppadew peppers evenly on the pan.
Drizzle with the remaining 1 tablespoon of olive oil.
Bake the Chicken & Vegetables
Place the sheet pan on the center rack and bake for 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
For extra caramelization, broil for 3 minutes to add a slight char.
Make the Tahini Sauce
In a medium bowl, whisk together tahini, garlic, olive oil, lemon juice, water, and salt.
The mixture may appear to separate initially—keep whisking until smooth.
Assemble & Serve
Fill pita bread with roasted chicken and vegetables.
Top with a generous drizzle of tahini sauce, diced cucumber, and sliced tomato.
Enjoy!

Calories: 615kcal

Course: Main Course

Cuisine: Middle Eastern

Keyword: Chicken Shawarma Sheet Pan Dinner

Chicken Recipes

Garlic Butter Chicken Bites with Asparagus

Garlic Butter Chicken Bites with Asparagus

Crispy on the outside, juicy on the inside, and drenched in a rich, garlicky butter sauce—this baked chicken and asparagus dish is so good, you won’t believe it only takes 25 minutes! It’s a one-pan wonder that delivers big flavor with minimal effort—perfect for busy weeknights when you want something delicious but don’t feel like frying (because who has time for that?!). Bonus: It’s healthy, low-carb, and packs in all the flavor without the fuss.

Make it once, and trust me—you’ll be putting this recipe on repeat! Let’s get cooking!

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Garlic Butter Chicken Bites with Asparagus

Prep Time 15

Cook Time 25

Total Time 40

Servings 4

Calories 543

This easy baked chicken and asparagus dish is juicy, flavorful, and requires no frying! It's a quick, healthy meal that comes together in just one pan.

Ingredients

3 boneless, skinless chicken breasts, cut into bite-sized chunks
1 tsp salt
1 tsp freshly cracked black pepper
2 tsp onion powder
1 tsp Italian seasoning or Herbes de Provence
1 tsp paprika (optional)
½ tsp crushed red chili flakes (optional)
2 bunches of asparagus, rinsed and trimmed
½ cup butter, melted
1 tsp 1 teaspoon olive oil
2 tbsp minced garlic
1 tbsp hot sauce (optional, such as Sriracha)
¼ cup (60ml) low-sodium chicken broth or soy sauce
Juice of ½ lemon
1 tbsp minced parsley
Lemon slices, for garnish

Instructions

Preheat & Prep:
Preheat your oven to 400°F (200°C). Cut the chicken into bite-sized pieces and place them in a bowl. Season with salt, pepper, onion powder, Italian seasoning, paprika, and crushed red pepper flakes. Toss to coat and set aside to marinate while prepping other ingredients.
Prepare Asparagus:
Wash and trim the asparagus, then arrange it on one side of a large baking sheet. Lightly season with salt and pepper.
Make Garlic Butter Sauce:
In a small bowl, mix the melted butter, olive oil, minced garlic, hot sauce (if using), chicken broth (or soy sauce), and lemon juice.
Assemble:
Arrange the seasoned chicken bites on the other side of the baking sheet. Drizzle the garlic butter sauce over both the chicken and asparagus.
Bake:
Place the sheet pan in the oven and bake for 20-25 minutes, or until the chicken is fully cooked and no longer pink inside.
Serve:
Remove from the oven and sprinkle with fresh parsley. Garnish with crushed red pepper flakes and lemon slices if desired. Serve immediately and enjoy!

Calories: 543kcal

Course: Main Course

Cuisine: American

Keyword: Garlic Butter Chicken Bites with Asparagus

Chicken Recipes

Sheet Pan Sticky Ginger Sesame Chicken with Crispy Brussels Sprouts

Crispy, Sticky, and Packed with Flavor – Your New Favorite Weeknight Dinner!

Looking for a quick and easy one-pan meal that’s bursting with flavor? This Sheet Pan Sticky Ginger Sesame Chicken is the answer! Juicy, golden-crusted chicken coated in a sweet, tangy, and savory sauce with just the right amount of spice, paired with crispy roasted Brussels sprouts for the perfect crunch. Everything bakes together in just 35 minutes, making it ideal for busy nights when you want something healthy, delicious, and hassle-free. Serve it over rice, top it with sesame seeds and green onions, and get ready to devour a meal that tastes like takeout—but way better!

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Sheet Pan Sticky Ginger Sesame Chicken with Crispy Brussels Sprouts

Prep Time 15

Cook Time 20

Total Time 35

Servings 6

Calories 343

Juicy, golden-crisp chicken coated in a sticky, sweet-savory ginger sesame sauce, paired with crispy roasted Brussels sprouts. Ready in just 35 minutes, this dish is perfect for busy weeknights—healthy, flavorful, and better than takeout!

Ingredients

For the Chicken & Brussels Sprouts:

1 ½ lbs boneless chicken breasts, cut into 2-inch cubes
1 egg, beaten
¼ cup all-purpose flour (or gluten-free alternative)
Kosher salt and black pepper, to taste
¾ lb Brussels sprouts, halved
6 tbsp extra virgin olive oil or sesame oil

For the Sticky Ginger Sesame Sauce:

⅔ cup low-sodium soy sauce
⅓ cup pomegranate juice (or substitute with apple cider or orange juice)
¼ cup honey
2 tbsp balsamic vinegar
2 tbsp apple cider vinegar
1 tbsp molasses (or pomegranate molasses)
1 tbsp creamy peanut butter
2 cloves garlic, minced or grated
1 -inch fresh ginger, grated
1 tsp crushed red pepper flakes (adjust to taste)

For Serving:

Cooked rice
Sesame seeds
Green onions, chopped
Pomegranate arils (optional)

Instructions

Preheat & Prepare the Pan:
Preheat your oven to 475°F (245°C). Line a baking sheet with parchment paper or lightly grease with oil.
Coat the Chicken:
In a bowl, toss the chicken with the beaten egg and a pinch of black pepper.
In a separate bowl, add the flour. Dredge the chicken pieces in the flour, ensuring they are evenly coated.
Place the coated chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil.
Prepare the Brussels Sprouts:
On the other side of the baking sheet, toss the halved Brussels sprouts with 2 tablespoons oil, salt, and black pepper.
Arrange them cut-side down for maximum crispiness.
Bake the Chicken & Brussels Sprouts:
Bake for 12 minutes.
Remove the pan from the oven, toss the Brussels sprouts, and flip the chicken.
Return to the oven and bake for an additional 3-5 minutes, until the chicken is cooked through.
Reduce the oven temperature to 400°F (200°C).
Make the Sauce:
While the chicken and sprouts are baking, combine all sauce ingredients in a medium saucepan over medium-high heat.
Bring to a boil and let it simmer for 5-8 minutes, stirring occasionally, until the sauce thickens and reduces by about ⅓. Remove from heat.
Glaze the Chicken:
Pour half of the sauce over the cooked chicken, tossing to coat evenly.
Toss the Brussels sprouts with 1 tablespoon oil.
Final Bake:
Return the baking sheet to the oven and bake for 3 more minutes, allowing the sauce to coat the chicken.
Keep a close eye on it to prevent burning.
Serve & Enjoy:
Serve the sticky ginger sesame chicken over bowls of steamed rice.
Garnish with green onions, sesame seeds, and pomegranate arils for extra flavor and texture.
Enjoy with crispy Brussels sprouts on the side!

Calories: 343kcal

Course: Main Course

Cuisine: Asian-Inspired

Keyword: Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Chicken Recipes

Grilled Chicken Caesar Salad Recipe

Grilled Chicken Caesar Salad – Fresh, Flavorful & So Satisfying!

If you love big flavors with minimal effort, this Grilled Chicken Caesar Salad is about to be your new go-to! Juicy, smoky grilled chicken meets crisp romaine, crunchy croutons, and a rich, garlicky homemade Caesar dressing—all in just 40 minutes. Perfect for a light yet satisfying meal, summer cookouts, or meal prep, this dish delivers restaurant-quality taste with zero fuss. Trust me, once you try it, you’ll be making it on repeat!

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Grilled Chicken Caesar Salad Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings 4

Calories 520

Enjoy this delicious and satisfying grilled chicken Caesar salad, perfect for a fresh summer meal!

Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp Cajun seasoning (or preferred seasoning)

For the Salad

2 romaine hearts, torn into bite-sized pieces
1 cup croutons
⅓ cup shredded Parmesan cheese (plus extra for serving)
Lemon wedges (for serving)

For the Caesar Dressing

½ cup mayonnaise
1 clove garlic, minced
2 tbsp grated Parmesan cheese
1 ½ tbsp fresh lemon juice
1 ½ tsp Worcestershire sauce
1 tsp anchovy paste (optional)
1 tsp Dijon mustard
Salt and black pepper, to taste

Instructions

Prepare the Dressing:

In a small bowl, whisk together mayonnaise, garlic, Parmesan cheese, lemon juice, Worcestershire sauce, anchovy paste (if using), and Dijon mustard.
Season with salt and black pepper to taste.
Refrigerate until ready to serve.

Grill the Chicken:

Preheat the grill to medium-high heat (400°F).
Pound the chicken breasts to ½-inch thickness using a meat mallet or rolling pin.
Drizzle with olive oil and season with Cajun seasoning.
Grill for 7-8 minutes per side, or until the internal temperature reaches 165°F.
Let rest for 3-5 minutes before slicing.

Assemble the Salad:

In a large bowl, combine romaine lettuce, croutons, and ⅓ cup of Parmesan cheese.
Add the Caesar dressing and toss until evenly coated (use dressing to taste).

Serve:

Top the salad with sliced grilled chicken.
Sprinkle with extra Parmesan cheese and serve with lemon wedges.

Notes

Swap Cajun seasoning with blackened seasoning, chicken seasoning, or lemon pepper for a different flavor.
Store leftover chicken, lettuce, and dressing separately in airtight containers in the refrigerator for up to 3 days.

Calories: 520kcal

Course: Main Course, Salad

Cuisine: American

Keyword: Grilled Chicken Caesar Salad

Chicken Recipes

Easy Homemade Chicken Noodle Soup Recipe

The Ultimate Chicken Noodle Soup – Comfort in a Bowl!

There’s something magical about a steaming bowl of homemade Chicken Noodle Soup—it’s like a warm hug on a chilly day, a remedy when you’re under the weather, and the taste of pure nostalgia all in one spoonful. Unlike the bland, store-bought versions, this recipe is made from scratch with rich, flavorful broth, tender chicken, and egg noodles so good you’ll never go back to the packaged stuff.

Bonus: It’s easier than you think, and once you try it, you’ll never make it any other way! Ready to cozy up with a bowl of the best soup you’ve ever had? Let’s do this!

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Homemade Chicken Noodle Soup Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings 8

Calories 208

Nothing beats a comforting bowl of Chicken Noodle Soup made from scratch! This recipe uses homemade stock and fresh egg noodles, making it rich, flavorful, and a step above the rest.

Ingredients

For the Soup:

½ tbsp butter
2 ribs celery, diced
3-4 large carrots, diced
1 clove garlic, minced
10 cups chicken stock or broth (homemade recommended)
1 tsp salt (adjust to taste)
½ tsp freshly ground black pepper
⅛ tsp dried rosemary (or more, to taste)
⅛ tsp dried thyme
⅛ tsp crushed red pepper flakes
1 batch homemade egg noodles (or 4 cups dry egg noodles, farfalle, or other bite-size pasta)
3 cups rotisserie chicken, shredded
1 tsp Better Than Bouillon chicken flavor (or chicken bouillon granules, as needed)

Instructions

Sauté the Vegetables:
In a large stockpot over medium-high heat, melt the butter. Add the diced celery and carrots, and sauté for about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Season the Broth:
Pour in the chicken stock, then season with rosemary, thyme, crushed red pepper flakes, salt, and pepper. Taste the broth and add a spoonful of Better Than Bouillon (or bouillon granules) as needed for extra flavor.
Cook the Noodles:
Bring the broth to a gentle boil. Add the noodles (either homemade or dry store-bought pasta).
If using homemade egg noodles, cook until they are just tender.
If using store-bought noodles, cook until al dente, being careful not to overcook, as they will continue to soften in the hot broth.
Add the Chicken:
Stir in the shredded rotisserie chicken. Taste the soup and adjust the seasoning as needed.
Serve and Store:
Enjoy immediately! Leftovers can be stored in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken used.

Calories: 208kcal

Course: Main Course, Soup

Cuisine: American

Keyword: Homemade Chicken Noodle Soup

Recipe Tips

Stock Recommendation:

Homemade stock is highly recommended for deeper flavor.
If using store-bought broth, enhance it with Better Than Bouillon for extra depth.

Chicken Options:

Rotisserie chicken is ideal because you can use the meat for the soup and the bones to make stock.
If using raw chicken, add it to the boiling broth before adding noodles. Simmer for 5 minutes, then continue with the recipe.

Gluten-Free Adaptation:

Use gluten-free egg noodles or make homemade noodles using gluten-free all-purpose flour.

Make-Ahead Tips:

If using homemade noodles, the soup can be made in advance without worrying about them getting soggy.
If using store-bought noodles, prepare the broth first and cook the noodles separately just before serving.

Freezing Instructions:

Allow the soup to cool completely before storing it in a freezer-safe container for up to 3 months.
If using store-bought noodles, slightly undercook them before freezing to prevent sogginess when reheating.
Thaw overnight in the fridge or reheat over medium heat on the stove.