I Tried Chicken Soup Salad, and Now the “INCREDIBLE” Recipe Is a Regular on My Meal Prep Menu

Besides being the year of all things ‘90s and Labubu dolls, 2025 has been the year of the chicken salad. First came the uber-popular Bethenny Frankel’s Chicken Salad, which one BHG editor deems “iconic.” Then the “perfect main dish summer salad” burst onto the scene: Marry Me Chicken Salad. Since we published that rendition in May, it’s been saved by you, our fans, thousands of times already.

Now, my algorithm is alerting me that there’s a new kid on the block that’s so buzzy, it’s racked up more than 440,000 views on TikTok and 36,000+ likes on Instagram. Inspired by a viral nourishing chicken soup recipe developer Jenny Osipova (@jennys_table) shared previously on social media, the latest “it” salad is Chicken Soup Salad. Let’s give it a try.

How to Make Chicken Soup Salad

To make Jenny’s viral Chicken Soup Salad:

Prep the chicken. In a Dutch oven over medium-high heat, add extra virgin olive oil. Season chicken breasts with salt and black pepper. When the oil is hot, add the chicken to the pan. Allow the chicken to sear for 5 minutes, then flip the pieces over. Adjust the heat to medium-low. Cook the chicken breasts for 10 minutes more, or until they are golden brown and cooked to 165°F. After allowing the chicken to rest for at least 5 minutes, use two forks (or a stand mixer fitted with the paddle attachment) to shred the chicken. While the chicken is still warm, stir in mayo, then set this aside.
Sear, steam, and purée the veggies. In the same Dutch oven over medium-high heat, add chopped celery, chopped carrot, a quartered onion, smashed garlic cloves, a bay leaf, and chopped ginger. Leave this to cook undisturbed for 5 minutes. Pour in water, then pop the lid on top of the Dutch oven so the veggies can steam for 10 minutes. Discard the bay leaf, then transfer the veggie mixture to a blender pitcher. Add nutritional yeast, lemon juice, salt, and black pepper, and blend until very smooth.

Mix and chill the salad. To the mayo-coated chicken, dump the veggies. Use a spatula to fold everything together until evenly combined. Stir in fresh parsley, then refrigerate for at least 30 minutes or up to 4 days.

Tips for Making Chicken Soup Salad

Within about 45 minutes, I had 6 to 8 servings of creamy, brothless chicken “soup” all set to enjoy for lunch and snacks throughout the week. Feeling inspired to try it, too? Here are a few tips and variations to consider.

Skip the searing. The chicken drippings lend an extra layer of flavor to the veggies (which later cook in the same pot), and the richness that comes courtesy of the browning on the exterior of the protein is a strong selling point. That said, you can cut the prep time almost in half while sacrificing very little in the quality of the finished product by substituting 4 cups of shredded rotisserie chicken. If you like you could also boil or bake the chicken breasts instead.
Try it with turkey. After Thanksgiving or other holiday feasts for which you roast a turkey, you can absolutely use leftovers here in place of the chicken.
Check your mayo’s ID. Jenny suggests Japanese Kewpie mayo, which contains more egg yolks and MSG than traditional American mayo. As a result, Kewpie is richer and more savory. You can swap in any mayo you prefer. Just be sure to check its expiration date before mixing the condiment with your chicken. Refrigerated store-bought mayo should be polished off within 2 months of opening. Definitely discard it if you notice any discoloration or a strong odor.

Go Greek. Not so fond of mayo? Replace it with the same amount of plain Greek yogurt. Bonus: This tangy alternative adds a little extra protein and gut-friendly probiotics to the chicken salad, too.
Turn over a new leaf. If you happen to have a prolific herb garden or stacked collection in your fridge, toss in other common soup-infusing herbs like thyme, rosemary, sage in addition to the parsley and bay leaf.
Don’t put this salad on ice. It can be tempting to make a double batch of meal prep-friendly recipes like this so you can enjoy half now and freeze the rest for later. But food safety experts we’ve spoken with advise against freezing any chicken salads that contain mayo. If you’d like to get a head start, freeze the cooked chicken and the vegetable blend. The day before you’d like to enjoy them, transfer both to the fridge to thaw. The next morning, reheat the chicken in the microwave or in a skillet with a splash of broth, then mix it with mayo, the thawed puréed veggies, and fresh parsley.

The Verdict on the Chicken Soup Salad Recipe

Without question, this is the most unique chicken salad recipe I’ve ever tasted. Most variations I’ve whipped up myself or tried at picnics, potlucks, or restaurants are stoked with sweet or crunchy elements, such as walnuts, pecans, grapes, apples, or dried cranberries. But I’ve yet to savor a chicken salad so squarely in the savory space.

In this viral Chicken Soup Salad, the nutritional yeast lends subtle cheesy quality, and the aromatic veggie blend and herbs help this creamy chicken salad taste surprisingly similar to the comfort food soup that inspired it. The lemon enters the chat to introduce just enough brightness to really help the salad shine.

Although this recipe has been making the rounds on social media since March, I only discovered it a week after our first big snow of the season, which was perfect. This feels like the cold weather cousin of the zippier, fruit-infused salads that are common at spring gatherings like Easter lunch and Mother’s Day brunch. I look forward to recreating it at least once a month as part of my meal prep lunch line-up, and look forward to enjoying it with crackers, crudités, in lettuce cups, or spread on toast. Or maybe I’ll just enjoy it by the fork-full, topped with oyster crackers, just like mom used to serve soup. And when I’m feeling extra, I might follow Jenny’s lead and make her outrageous-looking Chicken Soup Salad Sandwich. (Let’s keep the mash-up recipe train rolling!)