Chicken Soup Chicken Salad
Servings 5 servings
This Chicken Soup Chicken Salad recipe transforms everything you love about chicken soup into a creamy, scoopable chicken salad. Packed with both fresh and cozy, savory flavors, it’s an easy lunch or dinner option served on bread, croissants, or with crackers.
Ingredients
- 1 tablespoon olive oil
- 1½ pounds boneless skinless chicken breast
- ¾ cup chicken broth
- 2 carrots about 200g, peeled and sliced
- 2 stalks celery 50g, chopped
- 1 white onion 300g, quartered
- 3 garlic cloves smashed
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon paprika
- ¼ teaspoon turmeric
- ¾ cup chicken broth 180mL
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¾ cup cottage cheese 165g, I use Good Culture low-fat classic
- 1 tablespoon fresh parsley minced
- ¾ teaspoon fine sea salt or to taste
- ¼ teaspoon ground black pepper or to taste
- 1 tablespoon nutritional yeast optional, see notes
Instructions
- Add 1 tablespoon olive oil to a heavy-bottomed pot or Dutch oven over medium-high heat.
- Add 1½ pounds boneless skinless chicken breast and sear. Season the other side with salt and pepper, then flip and sear.
- Add ¾ cup chicken broth cover, and cook over medium heat for 8 to 12 minutes, or until the internal temperature of the chicken reads 160℉ with a kitchen thermometer.
- Meanwhile, peel and dice 2 carrots, dice 2 stalks celery, peel and quarter 1 white onion, and peel and smash 3 garlic cloves. Set aside in a bowl.
- Once the chicken is done, use tongs to transfer it to the bowl of a stand mixer, then beat with a paddle attachment until finely shredded. Leave remaining juice in the pot.
- Add the prepared vegetables to the pot and cook for 5 minutes over medium heat without stirring.
- Stir the veggies and add 5 sprigs fresh thyme, 1 bay leaf, 1 teaspoon paprika, ¼ teaspoon turmeric, and ¾ cup chicken broth, and cook for 5 to 10 minutes until the veggies are soft and most of the liquid has evaporated.
- Transfer the cooked veggies to a food processor or blender, add 1 tablespoon lemon juice and 1 teaspoon lemon zest, and pulse until mostly smooth, resembling a mixture between salsa and pesto. Scrape down the sides of the food processor as needed.
- Add the processed vegetable mixture to the cooled shredded chicken, then add ¾ cup cottage cheese to the food processor and pulse until mostly smooth.
- Add the blended cottage cheese to the bowl with the chicken, along with 1 tablespoon fresh parsley, ¾ teaspoon fine sea salt, and ¼ teaspoon ground black pepper, and mix until thoroughly combined. Add additional salt and pepper or other seasoning, such as 1 tablespoon nutritional yeast, to taste.
- Chill for at least 2 hours for the best flavor. Enjoy within 5 days.
Notes
- Each serving should be around 225 grams.
- This recipe was inspired by Jenny's Table; she includes Nutritional Yeast, but it's completely optional and just adds a bit of cheesy flavor.
Nutrition
Calories: 248kcal | Carbohydrates: 8g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 899mg | Potassium: 765mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4549IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 1mg
Find it online: www.sugarandsoul.co/chicken-soup-chicken-salad/