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Easy Creamy Chicken Noodle Soup Recipe
This easy creamy chicken noodle soup recipe is ready in just 40 minutes, incredibly delicious, and turns out perfectly creamy!

This is the creamy version of our popular chicken noodle soup, and it walks the line of being super silky without being too thick.

Just like our classic, the secret to this ridiculously flavorful broth is chicken thighs, which guarantee a delicious result in under 40 minutes, with most of that time being hands-off. I usually make a double batch of this homemade creamy chicken noodle soup because it’s that good!

Key Ingredients
- Chicken Thighs: These are my secret for the best creamy chicken noodle soup. They have more fat and flavor than chicken breast and are almost impossible to overcook as they simmer, guaranteeing a tender texture.
- Chicken Broth: While I recommend homemade chicken stock, store-bought chicken broth works great too. When shopping, look for darker broths or bouillon, as they typically have a richer flavor. Bone broth is a great option as well!
- Flour and Cream: A bit of flour helps thicken the soup, while a splash of cream adds richness and creaminess. Don’t substitute milk for the cream. I learned the hard way that milk can curdle and won’t give you the same richness. Half-and-half is the next best option if you’re out of cream.
- Egg Noodles: I love them, but feel free to substitute your favorite pasta.
- Veggies: I keep it simple and classic with onion, celery, carrots, and garlic. The same combination we use when making chicken pot pie.
- Herbs: Thyme, bay leaves, and parsley are all classic flavors for chicken soup.
Find the full recipe with measurements below.

How to Make the Best Creamy Chicken Noodle Soup

Tip 1: Start your veggies in butter. I always sweat my veggies in butter before adding any broth. I’m not looking to brown them. I want to give them a head start before adding the broth, so they are sweet in the soup.

Tip 2: Use flour to thicken the soup. I don’t really enjoy thick soup, but I love using a little bit of flour (just 3 tablespoons) to make the broth more silky. It works like a charm!

Tip 3: Poach the chicken in the broth. Instead of starting with a whole chicken, we use chicken thighs, which flavor our soup and turn out soft and tender when cooked. When you are happy with the broth, add the chicken thighs. Then, gently poach them in the broth. It takes about 20 minutes! This is the same method I use when making shredded chicken.

Tip 4: Finish with the noodles and cream. To prevent your noodles from overcooking, add them towards the end of the cooking process. Then finish with a generous splash of cream and plenty of fresh parsley.

More Creamy Soup Recipes
Easy Creamy Chicken Noodle Soup

PREP
10 mins

COOK
35 mins

TOTAL
45 mins

This creamy chicken noodle soup is easy to make and ready in under 45 minutes. My family loves this soup because it’s so incredibly delicious and perfectly creamy without being too thick. For the original, see our Classic Chicken Noodle Soup.

4 to 5 Servings

Watch Us Make the Recipe

You Will Need

1 pound skinless, boneless chicken thighs (450g)

3 tablespoons butter, chicken fat, or olive oil (42g)

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

Heaped tablespoon minced garlic, 4 cloves

3 tablespoons all-purpose flour

2 bay leaves

3 sprigs fresh thyme or use 1/2 teaspoon dried thyme

6 cups chicken stock, try homemade chicken stock

5 ounces egg noodles

1/4 cup heavy cream, plus more as needed (60ml)

1/4 cup fresh parsley, finely chopped

Salt and pepper, to taste

Pinch or two crushed red chili peppers, optional for heat

Directions

1Cook veggies: Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring every few minutes, until the vegetables begin to soften, 5 to 6 minutes.

2Make a roux: Stir in the flour and cook, stirring it around the pan, for about 2 minutes.

3Prepare the broth: Add the thyme and bay leaves, then continue to stir while pouring in the chicken stock. Bring the soup to a low simmer, then taste it and adjust the seasoning with salt and pepper as needed. Depending on the stock used, you may need to add one or more teaspoons of salt.

4Poach the chicken: Submerge the chicken thighs in the soup so that the broth covers them. Bring the soup back to a low simmer, then partially cover the pot with a lid and cook, stirring occasionally, until the chicken thighs are cooked through and tender, about 20 minutes. Transfer the cooked chicken to a plate to cool for a minute. If the broth seems low, add a bit more stock or use water and reduce the heat a little.

5Add the noodles: Stir the noodles into the soup and cook until done, 6 to 10 minutes, depending on the type of noodles used.

6Shred the chicken: While the noodles are cooking, shred the chicken into strips or dice it into cubes.

7Finish and serve: Slide the chicken back into the pot. Add the cream and parsley, then taste the soup once more. Adjust with more salt and pepper, as needed. We enjoy this soup with a generous amount of pepper or a pinch of crushed red peppers stirred in.

Adam and Joanne’s Tips

Leftovers: Store in an airtight container in the fridge for 3 to 4 days. The noodles soak up the soup broth as it sits. When reheating, add a splash of extra chicken stock or water if you don’t have any.

Freezing: Freeze for up to 3 months. The noodles don’t fare too well when frozen. If you plan on freezing the soup, remove the portion you plan to freeze before adding the noodles. Freeze the broth, chicken, and vegetables. When you are ready to reheat the soup, add dried noodles to it and simmer until done.

Seasoning: If you feel the soup lacks some zing, add more salt. You can add flavor with a dash of fish sauce (we often use this trick for store-bought stocks and broths) or Worcestershire sauce.

Gluten-free option: Skip the flour altogether. At the end of the recipe, just before you stir in the chicken, parsley, and cream, whisk 1 tablespoon cornstarch with 2 tablespoons water and then whisk into the soup. Bring the soup to a simmer, and when it has thickened slightly, continue with the recipe as normal and add the chicken, cream, and parsley.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/5 of the recipe
/
Calories
381
/
Total Fat
18.8g
/
Saturated Fat
5.1g
/
Cholesterol
129.3mg
/
Sodium
719.3mg
/
Carbohydrate
22.2g
/
Dietary Fiber
2.6g
/
Total Sugars
3.8g
/
Protein
32.3g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 23, 2026
Perfect Poached Salmon Recipe
I’m convinced this poached salmon recipe makes some of the most tender, mouth-watering salmon. It’s also ridiculously easy!

Poaching is genuinely one of the best ways to cook salmon. Here’s my go-to recipe, which once you try it, I’m betting you’ll become just as obsessed as I am. And while we are on the subject, I also LOVE poached chicken and poached shrimp!

This salmon turns out incredibly moist, soft, and not at all fishy. It’s perfect for topping your favorite salad recipes, flaked over toast, on top of creamy polenta and grits, or with veggies like my favorite roasted broccolini. It’s also incredible with a spoonful of hollandaise sauce or this dill sauce.

Key Ingredients
- Salmon: I use salmon fillets around 1 inch thick (the thicker fillets stay more tender and succulent). I also like fattier varieties of salmon, such as King, Coho, and Sockeye. We also love Steelhead in this recipe (similar to Atlantic salmon).
- Wine or Broth: I use a combination of wine and water for this recipe. A splash of white wine adds a lovely flavor. I’ve even used leftover Lillet Blanc with excellent results (I usually have it on hand to make this French onion soup)! If you’re out of wine, broth is a delicious substitute. Vegetable broth or a light chicken broth works well, and seafood stock is even better.
- Lemon: Sliced lemon is the classic choice for poaching salmon. Try limes or oranges for a fun twist.
- Shallot: I prefer shallots over onion for poaching. They have a gentle sweetness that works well with the salmon. Smashed garlic cloves or sliced sweet onion are great alternatives.
- Fennel: My favorite aromatic for salmon! Fresh fennel adds a lovely licorice flavor. I wish more people cooked with fennel. If you’re feeling fancy, toss some extra fennel into your cart to make our fennel and apple salad (it pairs perfectly with this).
- Fresh dill: Dill and salmon are a match made in heaven! I like scattering a lot of fresh dill into the pan. Other herbs like thyme, bay leaf, mint, and parsley are all great options.
Find the full recipe with measurements below.

How to Poach Salmon

Tip 1: Keep the skin on. I keep the skin on my salmon fillets. The skin is much easier to remove after cooking and is a barrier to heat from below, protecting the salmon from overcooking.

Tip 2: Use a skillet with a lid. You’ll need a skillet with a lid for this recipe. The poaching liquid does not need to cover the salmon. The lid will trap all the moisture in the skillet and help to gently cook your salmon. As the fish cooks, the aromatics will infuse their flavor into the fish. I just love it!

Serving Suggestions

This salmon is fantastic on salads. Try salads like my broccoli slaw, kale salad, or a classic Caesar. Cucumber and salmon are meant for each other, so I love this creamy cucumber salad, zippy vinegar cucumber salad, or avocado and cucumber salad.

This is also amazing, added to sandwiches and wraps. Consider this homemade pita, salad greens, and a drizzle of Tzatziki sauce! Leftover poached salmon would also be lovely in our salmon patties recipe (which usually calls for canned salmon).

More Light Seafood Dishes
Perfect Poached Salmon

PREP
5 mins

COOK
10 mins

TOTAL
15 mins

Poaching salmon is one of our favorite ways to cook salmon! It cooks quickly and stays moist, flaky, and tender. The aromatics (lemon, shallot, fennel, and dill) are optional but add lots of delicious flavor. You can use water, broth, or a combination of water and white wine for the poaching liquid. If you love this recipe, you may also love my poached chicken and poached shrimp!

Serves 4

Watch Us Make the Recipe

You Will Need

4 skin-on salmon fillets, 6 ounces each

1 cup water

1/2 cup white wine or broth

1 lemon, sliced

1 shallot, sliced

1 medium fennel bulb, sliced

6 sprigs fresh dill or other fine herb like parsley, cilantro or mint

Salt and fresh ground black pepper

Directions

1Make a bed of lemon slices, shallot, and fennel in the bottom of a wide skillet with a lid.

2Lightly season the salmon fillets with salt and pepper, then place them, skin side down, on the lemon slices, shallot, and fennel.

3Scatter fresh dill around the pan and on top of the salmon.

4Pour in the water and wine. The liquid does not need to cover the salmon. Since we are cooking it with the lid on, the salmon will poach, even if the liquid does not cover them.

5Place the skillet over medium-high heat and bring to a simmer. When the liquid is aggressively simmering, turn the heat to low and cover the skillet with its lid.

6Cook until an internal temperature thermometer reads between 125°F to 130°F or when you pierce the thickest part of the salmon with a fork, 5 to 12 minutes, depending on how thick the salmon fillets are. Serve.

Storing

1Your salmon will last in an airtight container in the fridge for up to 4 days or frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.

2To reheat, place it in an oven-safe dish. Add a splash of water or broth for extra moisture. Cover the dish with aluminum foil to prevent drying. Bake for about 15 minutes, or until it reaches an internal temperature of 125°F to 130°F.

Adam and Joanne’s Tips

Skin-on fillets: The skin is much easier to remove after cooking, and it acts as a barrier for heat coming from below the fillets, protecting them from overcooking.

Your poaching liquid does not need to cover the fish: Aim for the liquid to come about a quarter of the way up the sides of the salmon fillet. The gentle heat and the lid will create a steamy environment, poaching the salmon beautifully.

Seasoning the salmon: I use a simple seasoning of salt and pepper or this seasoned salt and lightly sprinkle it on both sides of the fish. If you have a favorite seafood rub, feel free to add it.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 fillet
/
Calories
280
/
Total Fat
10.1g
/
Saturated Fat
2.2g
/
Cholesterol
76.5mg
/
Sodium
203.6mg
/
Carbohydrate
2.6g
/
Dietary Fiber
0.8g
/
Total Sugars
1.1g
/
Protein
37.1g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 23, 2026
Chicken Bacon Ranch Pasta Salad
This chicken bacon ranch pasta salad is creamy, smoky, and packed with flavor. It’s perfect for BBQs, meal prep, or an easy crowd-pleasing side.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Chicken Pasta Recipes

At A Glance
- ⏱ Ready In: 55 minutes
- 🍽 Serves: 6–8
- 🌱 Diet: Nut-free
- 💪 Nutrition Highlights: High in protein from chicken, satisfying, and filling
- 🥕 Main Ingredients: Pasta, chicken, bacon, cheddar, ranch dressing
- 🔥 Flavor Profile: Creamy, smoky, tangy, savory
- 🧊 Meal-Prep Friendly: Keeps 3–4 days in the fridge
- Best Served With: BBQ meats, grilled veggies, or as a standalone lunch
This is one of those pasta salads that actually feels like a full meal. You’ve got tender pasta coated in a creamy ranch dressing, smoky, crispy bacon, and juicy chicken that makes it extra satisfying. The little pops of freshness from tomatoes and green onions keep it from feeling too heavy.

What I really like about this version is the balance—it’s rich, yes, but not over-the-top. The ranch dressing has just enough tang to cut through the bacon and cheese, and chilling it gives everything time to come together properly (don’t skip that part). It’s the kind of dish that works just as well for meal prep as it does on a big sharing table.

👩‍🍳 You might also like these pasta salads:
⭐️ Chicken Pasta Salad
🌿 Mediterranean Pasta Salad
💪 High-Protein Pasta Salad
🐟 Tuna And Pasta Salad
🌽 Elote Pasta Salad
👉 More Pasta Salad Ideas

What You’ll Need

Here is what you’ll need for this chicken bacon ranch pasta salad recipe. Find the full measurements in the recipe card below.
- Pasta (rotini or bowtie): Holds onto the dressing nicely
- Cooked chicken: Adds protein and makes it filling (rotisserie works great)
- Bacon: Smoky, salty crunch, honestly, the backbone of flavor here. Use turkey bacon if preferred
- Cheddar cheese: Adds richness and a sharp bite, you can also use freshly grated Parmesan. Try Monterey Jack or Colby for a milder cheese
- Cherry tomatoes: Freshness and a little sweetness. Add peas or avocado for extra texture
- Red onion: Sharpness to balance the creamy dressing
- Green onions: Mild onion flavor and color
Creamy Ranch Dressing
- Mayonnaise: Rich, creamy base. I use light mayonnaise, but you can also swap sour cream for Greek yogurt to lighten it up or use less of it.
- Sour cream: Adds tang and lightens the mayo slightly, I typically use light sour cream.
- Ranch seasoning: Herby, garlicky, classic ranch flavor; you can pick up a pack from most supermarkets.
How To Make Chicken Bacon Ranch Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this ranch pasta salad.
- Cook pasta in salted water until al dente (don’t overcook!)
- Drain and rinse under cold water to cool completely
- Whisk together light mayo, light sour cream, and ranch seasoning
- Add pasta, chicken, bacon, cheese, tomatoes, and onions
- Toss until everything is well coated
- Chill for at least 30–60 minutes
- Stir, adjust seasoning, and serve
Recipe Tips
- Rinse your pasta well after cooking: This stops cooking and keeps it from going gummy
- Chill time matters: The flavor gets noticeably better after 30+ minutes
- Even chopping: Small, even pieces = better bites every time
- Tone down raw onion: Soak diced onion in cold water for 5–10 minutes
- Make it saucier: Double the dressing if you like it extra creamy. Or reserve some dressing to stir through before serving
- Storage: Store in an airtight container in the fridge for 3–4 days. Stir before serving—dressing thickens as it sits
- Make-ahead: Make up to 24 hours ahead. Add a splash of milk or extra mayo before serving to refresh texture
Serving Suggestions

I usually serve this straight from the fridge, slightly chilled—it just tastes better that way. It’s perfect alongside grilled chicken, burgers, or anything off the BBQ.

If I’m being honest though, I’ve eaten this straight out of the container for lunch more times than I’d admit. It holds up well, fills you up, and doesn’t feel like “just a side.”

💬 If you’ve tried this chicken bacon ranch pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This chicken bacon ranch pasta salad is creamy, smoky, and packed with flavor. It’s perfect for BBQs, meal prep, or an easy crowd-pleasing side. Find step-by-step photos and more recipe tips above.

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.

Drain and rinse under cold water until completely cooled. Shake off excess water.

In a large bowl, whisk together mayonnaise, sour cream, and ranch seasoning until smooth.

Add pasta, chicken, bacon, cheddar cheese, tomatoes, red onion, and green onions.

Toss until everything is evenly coated in the dressing.

Cover and refrigerate for at least 30–60 minutes.

Stir before serving and adjust seasoning if needed.

Rinse your pasta well after cooking: This stops cooking and keeps it from going gummy

Chill time matters: The flavor gets noticeably better after 30+ minutes

Even chopping: Small, even pieces = better bites every time

Tone down raw onion: Soak diced onion in cold water for 5–10 minutes

Make it saucier: Double the dressing if you like it extra creamy. Or reserve some dressing to stir through before serving

Storage: Store in an airtight container in the fridge for 3–4 days. Stir before serving—dressing thickens as it sits

Make-ahead: Make up to 24 hours ahead. Add a splash of milk or extra mayo before serving to refresh texture

Why does my pasta salad dry out? Pasta absorbs dressing as it sits. Just stir in a bit more mayo, sour cream, or a splash of milk before serving.

Can I make this ahead? Yes! Up to 24 hours ahead. Either toss with dressing just before serving, or refresh it with extra dressing.

Can I serve it warm? It’s best chilled or at room temp. Avoid leaving it out longer than 2 hours.

Flavor tip (from experience): Bacon really carries a lot of the flavor here. Cooking it fresh makes a noticeable difference—it adds that smoky, salty depth that ties everything together

Calories: 556kcal | Carbohydrates: 62g | Protein: 30g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 523mg | Potassium: 456mg | Fiber: 3g | Sugar: 4g | Vitamin A: 448IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 2mg

Keywords: Rotisserie Chicken, bacon, Ranch dressing, cold pasta salad, ranch pasta salad, chicken bacon pasta salad, chicken pasta salad recipes
More Chicken Pasta Recipes
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April 23, 2026
Easy Italian Pasta Salad Recipe
Our Italian pasta salad recipe has a fresh and flavorful dressing, two kinds of cheese, salami, olives, and the perfect blend of Italian herbs. Take one bite, and you won’t be able to stop!

Just like our easy pasta salad, we pack in as many textures and flavors to this Italian-inspired salad as we can. There’s not one, but two kinds of cheese, salami, briny olives, fresh tomatoes, and a generous handful of fresh basil. (If you love briny salads, take a look at this briny Greek pasta salad made with the brine from a jar of pepperoncini peppers.)

The dressing is a winner, too. It’s not all that different from the dressing we use for the other pasta salad, with the exception of an extra pop of flavor from lemon juice, Dijon mustard, and minced garlic.

Key Ingredients
- Pasta: Choose hearty pasta shapes like penne, fusilli, rotini, and farfalle (bow tie). They also have the advantage of lots of nooks and crannies, which trap the dressing and bits of cheese.
- Red Onion, Tomatoes, and Basil: I love red onion for its bite and tomatoes and basil for their freshness.
- Salami and Cheese: I love a sweeter salami in this, but for a spicy option, use pepperoni. For the cheese, use shredded parmesan and provolone. The parmesan is salty and the provolone is creamy.
- Olives: I used black olives in the photos, but feel free to substitute green olives or Kalamata olives. They all add a salty, briny flavor.
- Italian Salad Dressing: This pasta salad’s dressing is inspired by our homemade Italian dressing. It’s bright, herby, and much better than anything you can buy at the store.
How to Make Italian Pasta Salad

We’ve got a few pasta salad recipes already on Inspired Taste so you might be wondering why we needed another one, but trust me, this hearty salad with salami and cheese is a keeper. It’s super simple to make, too! Whisk the dressing ingredients together in the bottom of a big serving bowl, then pile in everything else.

Letting the salad sit in the dressing for a while makes a huge difference in flavor. We take the same approach when making potato salad. Make pasta salad and keep it in the fridge for up to 5 days.
Easy Italian Pasta Salad

PREP
10 mins

COOK
10 mins

TOTAL
20 mins

Italian pasta salad made with a fresh and flavorful dressing, two kinds of cheese, salami, olives, and the perfect blend of Italian herbs. Take one bite of this pasta salad, and you won’t be able to stop.

Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like penne or rotini. We love adding parmesan cheese, which melts into the dressing as well as provolone cheese and salami, but you can always adjust the ingredient list based on your favorite Italian cheeses and meats.

6 Servings

You Will Need

Pasta Salad

8 ounces dried pasta like penne, fusilli or rotini

1/2 medium red onion, thinly sliced

4 ounces sliced provolone cheese, cut into 1-inch pieces

1/3 cup finely grated parmesan cheese

4 ounces Italian-style salami, sliced and quartered

6 ounces tomatoes, chopped, about 1 cup

1 cup olives, pitted and halved

1/4 cup fresh basil leaves, chopped

Salad Dressing

1/4 cup (60ml) extra-virgin olive oil

1/4 cup (60ml) fresh lemon juice

2 tablespoons (30ml) red wine vinegar

1 small garlic clove, finely grated or minced, about 1/2 teaspoon

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon dried oregano

1 teaspoon chopped fresh thyme or use 1/4 teaspoon dried thyme

1/2 teaspoon fine sea salt plus more to taste

1/2 teaspoon fresh ground black pepper

Directions

1Place the sliced onion into a small bowl and cover with cold water. Set the bowl aside for 10 minutes so that the raw flavor on the onion calms a little. Drain, and then rinse the onions before adding them to the salad.

2Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.

3While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the olive oil, lemon juice, red wine vinegar, garlic, mustard, honey, oregano, thyme, salt, and black pepper together until well blended.

4Add the drained and rinsed pasta to the dressing and mix well.

5Stir in the drained and rinsed red onion, provolone cheese, parmesan cheese, salami, tomatoes, olives, and basil.

6Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

Adam and Joanne’s Tips

Pasta salad gets better and better over time so making it a day in advance is a great idea.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
424
/
Total Fat
24.4g
/
Saturated Fat
7.8g
/
Cholesterol
33.3mg
/
Sodium
743.5mg
/
Carbohydrate
37.1g
/
Dietary Fiber
2.7g
/
Total Sugars
4.6g
/
Protein
14.9g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 23, 2026
Ridiculously Good Air Fryer Salmon Recipe

Can you bake air fryer salmon in the oven instead?

Yes! It will be slightly less crispy on the exterior, but it works really nicely with this recipe. For best results I’d put the sheet pan on an oven rack that is closer to the top / heating element. Here’s a picture of the salmon baked in the oven:

Can you make this air fryer salmon without the brown sugar?

Yes, but you’ll get a different result with flavor and texture. The main differences are that a) it won’t be as sweet, obviously, and b) it’s much less caramelized. Here’s a photo of the salmon made without brown sugar:

Can you make this without the cornstarch?

Yes. When you leave out the cornstarch, the salmon pieces will be missing some of that golden, crispity exterior, but it can still turn out really well without it. Here’s a photo of the salmon made without cornstarch:

What sauces work well with air fryer salmon?

Sauce lover here! I’m so glad you asked. My favorite sauces for this air fryer salmon are the basil sauce, romesco, tzatziki, honey mustard, aji verde, an avocado based sauce like the magic green sauce, and the gochujang sauce (listed in the notes section here). If you don’t want to make a sauce, this is also 5-star with a drizzle of hot honey over the top! The spices on this salmon make it a really amazing pair with so many recipes and sauce combinations. *happy dance*

Where do you buy thick boneless skinless salmon filets?

Here in the Twin Cities, I have found thick, boneless, skinless filets from Target, Trader Joe’s, Cub Foods, and Kowalski’s.

Can I use frozen salmon?

Yes, but for this recipe I would recommend completely thawing the salmon first, and then cutting it as directed. You’ll also want to pat it with paper towels to ensure it’s dry enough for the spices to stick well to the surface of the salmon.

Can I use salmon with skin?

Yes. I like to cube the salmon, so I prefer to cut the skin off so these eat more like salmon bites and you can just pop them right in your mouth. 🙂 If you prefer a single filet of salmon with skin on the bottom, that’s fine – you can use these same spices to rub the top surfaces of your filet of salmon and cook it skin side down in the air fryer. I would just increase the cook time to about 9 minutes total to ensure doneness through the middle.

How long does leftover salmon stay good in the fridge?

Technically, cooked salmon will be good in the fridge for about 3 days. But I find that, with this salmon in particular, it has the best taste and texture within 24 hours. (And for this recipe, we almost never have leftovers anyway! ha.) If you’re eating this salmon as leftovers, I’d actually encourage you to consider eating it cold. Yes, I’m serious! Reheating the salmon will dry it out further and it’s just always a bit sad. Team Cold Salmon! Toss it on a salad, dip it in some sauce, smash it on a bagel with cream cheese. Yum!

Should I marinate the salmon?

I prefer to NOT marinate the salmon for this recipe. The longest amount of time I’ve marinated the salmon for with the spices on it was about 3 hours in the fridge, and I didn’t feel like it added to the overall flavor. The cornstarch also doesn’t do great with a longer marinating time. If you do want to prep ahead, I’d suggest cutting up your salmon, mixing your spices, and then waiting until right before to toss it together.

Do you need to flip the salmon in the air fryer?

No flipping necessary! It will get crispity and golden on all sides all on its own. Just make sure they’re spread evenly and not piled on top of each other in the air fryer.

What air fryer do you use?

I use a Cosori brand air fryer and love it! My exact size and color are sold out, but this one is about the same (just a tiny bit bigger). (affiliate link)

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April 23, 2026
Herb Mignonette Sauce Recipe
Oyster mignonette made with rice wine vinegar, shallot, fresh herbs, and pepper. It’s gorgeous and tastes fantastic with fresh raw oysters. Bonus, it’s even delicious spooned over grilled meats.

We shared our essential mignonette sauce a few weeks back, combining red wine vinegar, shallot, and pepper. Now we want to introduce you to this herby mignonette. It’s excellent with fresh raw oysters and doubles as a reverse marinade for grilled or baked meats. (A reverse marinade is soaking meat in a sauce after it’s cooked–a common practice when grilling.)

This sauce is all about balance. Unlike our basic mignonette, which is more acidic thanks to vinegar, this mignonette combines seasoned and unseasoned rice vinegar, which makes it ever so slightly sweet. It’s delicious!

Key Ingredients
- Rice Vinegar: We use unseasoned and seasoned rice vinegar. The unseasoned vinegar is more acidic (like red wine vinegar), while seasoned vinegar adds salt and sugar, adding a sweeter note to the sauce. This extra sweet note works beautifully for oysters, especially the slightly sweeter, less salty oysters we get here on the West Coast of the US. (Although, I’d wager this would be excellent with just about any oyster you can access.)
- Shallot: I mince my shallot finely. The vinegar cuts their sharpness and gently pickles them. We hand-mince our shallot instead of using a food processor. (A food processor creates a more mushy situation that tastes stronger in the sauce.)
- Herbs: For that striking green color, be generous with your herbs. I love parsley and tarragon. Just make sure you mince them finely.
How to Make Herb Mignonette

Making the sauce is simple. Finely mince shallot and herbs — take your time when mincing so that everything is tiny. Then mix in both kinds of vinegar (seasoned and unseasoned) and a pinch of pepper.

Like other mignonette recipes, this lasts for a while in the fridge. It gets better and better over time since the shallots have time to mellow and pickle. Keep in mind that the green herbs will lose some vibrancy over time. I’m not too concerned about it, but if you’d like a bright green pop of color (like in our photos), you can always add the herbs an hour or so before serving, but make the base mignonette a few days in advance.

I serve this sauce alongside freshly shucked oysters. You can serve this sauce alone or provide additional options for your friends and family, like fresh lemon wedges and this classic mignonette.

This mignonette recipe comes from Richard Hattaway, a renowned chef and friend. We already have a classic recipe on the blog, but we love how he incorporated rice wine vinegar and herbs for this version. It’s beautiful and tastes fantastic.
Herb Mignonette Sauce

PREP
10 mins

TOTAL
10 mins

Oyster mignonette made with rice wine vinegar, shallot, fresh herbs, and pepper. It’s gorgeous and tastes fantastic with fresh raw oysters. Bonus, it’s even delicious spooned over grilled meats. Scroll to the notes & tips section for an explanation of rice vinegar vs. seasoned rice vinegar as well as a DIY seasoned rice vinegar recipe if you do not have it on hand.

Makes 3/4 cup

You Will Need

1 ½ ounces (3 tablespoons) rice vinegar

3 ounces (6 tablespoons) seasoned rice vinegar

7 tablespoons minced shallot, 1 medium-to-large shallot

2 tablespoons minced parsley

2 tablespoons finely chopped tarragon

Pinch fresh ground black pepper

Directions

1Combine the rice vinegar, seasoned rice vinegar, shallot, parsley, tarragon, and pepper in a non-reactive bowl or glass jar. Taste, and adjust with more pepper. Remember that the vinegar will taste its strongest at first but will mellow as it sits with the shallots in the refrigerator.

2Refrigerate for at least an hour before serving with oysters so that the shallots have a chance to pickle and mellow. The mignonette will last up to a week in the refrigerator. It will mellow even more over time, but I enjoy that! If you taste the sauce after some time in the fridge, and find that it has lost its zestiness, add a splash of fresh vinegar.

3Shuck your oysters and serve with the mignonette sauce in a small ramekin. Place a small spoonful of the sauce (I go heavy on the shallots) and add to a raw oyster before eating. Then repeat!

Adam and Joanne’s Tips

Rice vinegar vs. seasoned rice vinegar: Seasoned rice vinegar is plain rice vinegar with salt and sugar added. It’s an excellent condiment to have on hand for marinades, sauces, and dressings. It is sold next to rice vinegar in most grocery stores.

Homemade seasoned rice vinegar: Combine 1/2 cup unseasoned rice vinegar, 1/4 cup sugar, and one tablespoon of fine salt in a bowl. Let sit for five minutes, and then whisk until the sugar dissolves. Store in an airtight container at room temperature for up to 1 week.

How long does mignonette sauce last? Quite a while, but be mindful that the bright green color of the herbs will dull over time. I’ve had this in the fridge for a week and still enjoyed it.

More ways to use this sauce: Try spooning some sauce over cooked shrimp or fish. It’s also delicious with grilled or seared meats like chicken and steak. Think of it like a chimichurri sauce or reverse marinade.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
2 tablespoons
/
Calories
37
/
Total Fat
0.1g
/
Saturated Fat
0g
/
Cholesterol
0mg
/
Sodium
482.5mg
/
Carbohydrate
8.6g
/
Dietary Fiber
0.6g
/
Total Sugar
5.9g
/
Protein
0.5g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 23, 2026
Easy Sautéed Brussels Sprouts Recipe
This is one of my favorite recipes for Brussels sprouts! This sautéed Brussels sprouts recipe with balsamic and garlic is quick, easy, and incredibly delicious.

If you’ve never tried sauteing Brussels sprouts, you’re in for a treat. Shredding them helps them cook quickly in the pan, making them tender and sweet. Then, we’ll take them to the next level with garlic, balsamic vinegar, dried cranberries, and toasted nuts. The combination is irresistible!

Looking for more ways to enjoy Brussels sprouts? Check out our roasted Brussels sprouts. It’s another family favorite!

Key Ingredients
- Brussels Sprouts: Look for firm sprouts with vibrant green, tightly packed leaves. Avoid any with yellowing or wilted leaves. You can use loose sprouts, those still attached to the stalk, or even pre-shredded bags for convenience.
- Olive Oil or Butter: I love using butter for this recipe, but you can substitute it with your favorite cooking oil if you prefer.
- Garlic: I’m pretty generous and use 3 cloves, but feel free to decrease or increase depending on your taste.
- Balsamic Vinegar: Look for good-quality, thick balsamic vinegar, as we will drizzle it over the shaved sautéed sprouts just before serving.
- Dried Cranberries and Nuts: I love the chewy texture and sweetness that dried fruit adds to this dish. Dried cranberries and pine nuts are pictured, but feel free to get creative! Dried cherries, chopped apricots, or golden raisins would all be delicious. Toasted pine nuts are my go-to, but pecans, walnuts, or almonds would be fantastic. Toasted sunflower or pumpkin seeds make a great substitute if you need to keep the dish nut-free.
Find the full recipe with measurements below.

How to Make Sautéed Brussels Sprouts

Tip 1: Shred your sprouts. This recipe is incredibly versatile! It is easy enough for a weeknight dinner and doubles as one of my favorite holiday side dishes. I love shredding them because they cook quickly and evenly, like when I make our popular sautéed cabbage.

To shred them, remove any tattered, tough, or bruised outer leaves. Then, you have two options: either slice the sprouts into thin discs or cut them in half lengthwise and then slice them crosswise.

Tip 2: Cook in butter. Heat your favorite cooking fat (I’m partial to butter) in a large skillet over medium heat. Add the shredded sprouts, minced garlic, and a pinch of salt and pepper to the pan.

Tip 3: Caramelize your sprouts. As they cook, stir them occasionally until they become wilted, tender, and slightly caramelized. At first, it might look like there’s too much in the pan, but don’t worry! The sprouts will wilt down significantly, just like when sautéing spinach.

Tip 4: Add some texture. When the sprouts are vibrant green, and a few shreds have started to turn light brown, toss in the balsamic vinegar, dried fruit, and nuts.

Serving Suggestions

If you’re a fan of sautéed veggies, be sure to explore some of our other delicious recipes! Our easy sautéed zucchini is garlicky and perfect for a quick weeknight meal. For a simple and elegant side dish, try our garlic butter sautéed green beans. And don’t miss our easy sautéed kale.
Easy Sautéed Brussels Sprouts

PREP
10 mins

COOK
10 mins

TOTAL
20 mins

This easy recipe is delicious. As the sprouts cook in the pan, they wilt down, turn tender, and become sweet. We love a combination of dried cranberries and pine nuts for this, but other dried fruit and nuts (or seeds) work.

*Use a good-quality, thick balsamic vinegar or a balsamic glaze for this recipe.

4 to 6 Servings

You Will Need

1 pound (450g) Brussels sprouts

2 tablespoons butter or olive oil

3 medium garlic cloves, minced, 1 tablespoon

1/2 teaspoon fine sea salt or more to taste

1/2 teaspoon fresh ground black pepper

1 tablespoon good-quality, thick balsamic vinegar

1/2 cup (57g) dried cranberries

1/2 cup (70g) pine nuts, lightly toasted

Directions

1Remove any tattered, tough, or bruised outer leaves. To shred the Brussels sprouts, cut each sprout in half lengthwise, then place them cut-side-down and thinly slice them.

2Melt the butter in a large skillet over medium-high heat. Add the shredded Brussels sprouts, garlic, pepper, and salt. It might seem too much for the pan, but the sprouts will wilt down as they cook.

3Cook, stirring occasionally, until the Brussels sprouts are bright green, tender-crisp, and lightly browned on the edges, 4 to 6 minutes.

4Turn the heat to low, and then stir in half of the balsamic vinegar, all of the cranberries, and all of the pine nuts. Taste, and then season with more balsamic vinegar, salt, and pepper as needed.

Adam and Joanne’s Tips

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

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
180
/
Total Fat
10.7g
/
Saturated Fat
3.5g
/
Cholesterol
10.2mg
/
Sodium
222.5mg
/
Carbohydrate
20.9g
/
Dietary Fiber
4.8g
/
Total Sugars
11.8g
/
Protein
4g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 23, 2026
High Protein Pasta Salad
This high-protein pasta salad is fresh, filling, and packed with chicken, chickpeas, arugula and sun-dried tomatoes — perfect for easy lunches or meal prep.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More High-Protein Salad Recipes

At A Glance
- ⏱ Ready In: 35 minutes
- 🍽 Serves: 6
- 🌱 Diet: High-protein, high-fiber, gluten-free (if using GF pasta)
- 💪 Nutrition Highlights: High in protein and fiber, balanced and satisfying
- 🥕 Main Ingredients: Chicken, chickpea or lentil pasta, chickpeas, sun-dried tomatoes, Parmesan, fresh tomatoes, arugula (rocket)
- 🔥 Flavor Profile: Savory, tangy, slightly creamy, fresh herbs
- 🧊 Meal-Prep Friendly: Keeps 4 days in the fridge
- Best Served With: Crusty bread, wraps, or as a standalone meal
This is one of those pasta salads that will keep you full for hours. You’ve got tender chicken, protein-rich pasta, and chickpeas all working together, plus those punchy little hits of sun-dried tomatoes and cherry tomatoes that make everything taste a bit more interesting. The dressing is lemony, slightly creamy (without being heavy), and full of savory depth thanks to the Parmesan — which, honestly, does a lot of the heavy lifting here.

It’s the kind of salad that holds up beautifully in the fridge, making it ideal for meal prep, but it’s also fresh enough to serve for a casual lunch or dinner.

Macros per (generous, filling serving): 590 calories, 43 grams of protein and 16 grams fiber. As this salad is very filling, you can serve smaller portions and still get lots of protein and fiber.

👩‍🍳 You might also like these pasta salad recipes:
⭐️ Chicken Pasta Salad
🌿 Mediterranean Pasta Salad
🐟 Tuna And Pasta Salad
🌽 Elote Pasta Salad
🥓 Chicken Bacon Ranch Pasta Salad
👉 More Pasta Salad Ideas

What You’ll Need

Here is what you’ll need for this high-protein pasta recipe. Find the full measurements in the recipe card below.

Pasta & Protein
- High-protein pasta (chickpea or lentil): boosts both protein and fibre
- Chicken breast: lean protein that makes this properly filling
- Chickpeas: extra protein + fiber, plus a nice soft bite
- Olive oil, salt, pepper for cooking chicken
Veg & Fresh Add-Ins
- Sun-dried tomatoes: intense, tangy flavor (a little goes a long way — and worth it)
- Cherry tomatoes: juicy freshness to balance the richness
- Red onion: sharpness and crunch
- Arugula (rocket): peppery bite
- Basil: fresh, slightly sweet finish
Parmesan Lemon Dressing
- Parmesan: adds salty, nutty, umami depth
- Olive oil: richness and body
- Dijon mustard: tang + helps emulsify
- Lemon juice: brightness (this is key — don’t skip)
- Red wine vinegar: extra acidity for balance
- Garlic: subtle punch
- Sugar: just enough to round it out
How To Make High Protein Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this protein-packed chicken salad.
- Cook pasta in well-salted water until al dente, drain, lightly rinse (if using legume pasta), and cool
- Grill or pan-cook seasoned chicken until done, rest, then dice
- Whisk together dressing ingredients until thick and creamy
- In a large bowl, combine pasta, chicken, chickpeas, tomatoes, onion, and sun-dried tomatoes
- Toss with dressing until well coated
- Fold in arugula and basil just before serving
- Taste and adjust with lemon, salt, or pepper
Watch The Video

Recipe Tips
- Salt your pasta water properly: It should taste like the sea — this makes a big difference
- Don’t overcook the pasta: High-protein pasta can go mushy quickly
- Use finely grated Parmesan: It melts into the dressing and makes it creamy without mayo
- Add sun-dried tomato oil: Just a tablespoon ties the whole salad together beautifully
- Add greens last: Keeps them fresh and not wilted
- Variations: Swap chicken for grilled tofu or tuna. Add cucumber or capsicum for extra crunch. Use feta instead of Parmesan for a different vibe
- Storage: Keeps well in the fridge for up to 4 days. Store in an airtight container
- Make-Ahead Tip: Reserve a little dressing and stir it through before serving to freshen it up
Serving Suggestions

I usually serve this straight from the fridge or slightly at room temp — that’s when the flavors really come through. It’s great on its own, but if you’re feeding a crowd, add some warm crusty bread or wrap it up in a flatbread for an easy lunch. It also works really well as part of a bigger spread with grilled veggies or a simple green salad.

💬 If you’ve tried this high protein pasta salad with chicken & sun-dried tomatoes or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This high protein pasta salad is fresh, filling, and packed with chicken, chickpeas, arugula and sun-dried tomatoes — perfect for easy lunches or meal prep. Find step-by-step photos and more recipe tips above.

Cook the Pasta. Bring salted water to a boil. Cook pasta until al dente. Drain and lightly rinse if using legume pasta. Toss with a little olive oil and cool.

Cook the Chicken. Slice chicken horizontally for even thickness. Season with salt and pepper. Cook in a pan or grill over medium-high heat for 5–6 minutes per side until cooked through (internal temp 165°F / 75°C). Rest, then dice.

Make the Dressing. Whisk together Parmesan, olive oil, Dijon, lemon juice, vinegar, garlic, sugar, and pepper. Add water to loosen slightly. Taste and adjust seasoning.

Assemble. Combine pasta, chicken, chickpeas, sun-dried tomatoes, cherry tomatoes, and onion. Add dressing and toss well.

Finish. Fold in arugula and basil just before serving. Taste and adjust.

Salt your pasta water properly: It should taste like the sea — this makes a big difference

Don’t overcook the pasta: High-protein pasta can go mushy quickly

Use finely grated Parmesan: It melts into the dressing and makes it creamy without mayo

Add sun-dried tomato oil: Just a tablespoon ties the whole salad together beautifully

Add greens last: Keeps them fresh and not wilted

Variations: Swap chicken for grilled tofu or tuna. Add cucumber or capsicum for extra crunch. Use feta instead of Parmesan for a different vibe

Storage: Keeps well in the fridge for up to 4 days. Store in an airtight container

Make-Ahead Tip: Reserve a little dressing and stir it through before serving to freshen it up

Can I use regular pasta? Yes, but you’ll lose some protein — still delicious though

Why rinse chickpea pasta? It removes excess starch and keeps it from going sticky

Can I make it dairy-free? Skip Parmesan or use a dairy-free alternative

Why does it taste better later? The flavors settle and develop after a few hours in the fridge

Too dry the next day? Just add a splash of olive oil or lemon juice to bring it back

Calories: 592kcal | Carbohydrates: 66g | Protein: 43g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 810mg | Potassium: 1263mg | Fiber: 16g | Sugar: 17g | Vitamin A: 758IU | Vitamin C: 22mg | Calcium: 231mg | Iron: 10mg

Keywords: summer pasta salad, cold pasta salad, chicken pasta salad, protein pasta, chickpeas
More High-Protein Salad Recipes
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April 22, 2026
Rosemary White Bean Soup Recipe
I’m always happy when I’ve made this creamy white bean soup with rosemary and garlic. Thanks to canned white beans, it is super simple, quick, and tastes incredible!

I love how easy this white bean soup recipe is to make. You go from cans to a creamy luxurious soup in minutes. It is incredible served with toasted bread for dipping (I especially love it with focaccia bread!).

We love white beans! They are readily available, hearty, creamy, and healthy! This is a blended soup, but for a rustic version, see our white bean soup with kale. I also love white beans in salads, and I especially love this white bean salad with prosciutto!

Key Ingredients

White Beans: I use canned cannellini beans for this soup, but you can use whatever white beans you have available (Great Northern and Navy beans being good examples). If you want to cook your beans from scratch, I recommend looking at our chickpeas recipe for guidance.

Onion and Garlic: Since this recipe is intended to be quick and easy, we keep the base veggies simple. I saute onion and garlic in olive oil before adding red pepper flakes (for heat and optional), the beans, and broth.

Rosemary: I love the combination of olive oil, white beans, and rosemary. I love fresh rosemary, but dried is fine if you don’t have any! I have included tips in the recipe for dried rosemary.

Broth: You can use your favorite store-bought broth (veggie or chicken) or make your own. I love this homemade veggie broth and this easy chicken broth.

Cream (optional): The blended beans already make our soup super creamy, but a small splash of cream doesn’t hurt! If you are dairy-free, add your favorite unsweetened nondairy milk.

Rosemary White Bean Soup

PREP
10 mins

COOK
25 mins

TOTAL
35 mins

This is such an easy soup made with white beans, broth, and rosemary that’s full of healthy ingredients and packs in a good amount of protein! I love fresh rosemary in this white bean soup, but I have provided instructions on substituting it for dried in the recipe below.

4 Servings

You Will Need

2 tablespoons olive oil

1 medium onion, chopped, about 2/3 cup

2 garlic cloves, minced

1 pinch crushed red pepper flakes

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

2 (15oz) cans cannellini beans, drained and rinsed, or 3 cups cooked white beans

4 cups (946ml) vegetable broth or chicken broth

Salt and fresh ground black pepper

2 to 4 tablespoons cream or unsweetened nondairy milk

Baguette, sliced and toasted for serving

Directions

1Heat the olive oil in a large soup pot over medium heat. Add the onions and cook until softened, about 8 minutes.

2Stir in the garlic, red pepper flakes, and rosemary, then cook for 1 minute.

3Add the beans, broth, 1/2 teaspoon of salt, and a 1/4 teaspoon of black pepper.

4Bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 10 minutes.

5Remove the pot from the heat and blend until smooth using an immersion blender (or a regular blender).

6Taste the soup and adjust with more salt and/or pepper. To make it creamier, stir in a little cream or nondairy milk.

Adam and Joanne’s Tips

Storing: Transfer the soup to an airtight container and store it in the refrigerator for 3 to 4 days, or freeze for up to 3 months. If I plan to freeze, I leave the cream/nondairy milk out and add it when I reheat another day.

A note about blending: You can use an immersion or regular blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as usual since the soup is so hot. We like to remove the lid’s center insert and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).

The nutrition facts provided below are estimates. We included 2 tablespoons of cream in the calculations.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
326
/
Total Fat
9.2g
/
Saturated Fat
2.1g
/
Cholesterol
4.2mg
/
Sodium
855.3mg
/
Carbohydrate
56.3g
/
Dietary Fiber
13.4g
/
Total Sugars
4g
/
Protein
19.7g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Previous Post: Easy Homemade Pasta
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April 22, 2026
Lemon Rosemary Chicken Soup Recipe

Chicken: I typically use pulled and shredded rotisserie chicken. You can also use raw chicken breasts or thighs, add them to the pot with the simmering broth, and let them cook for about 10-12 minutes or until 165 degrees. Remove, shred, and return to pot. This would also work great with leftover Thanksgiving turkey!

Olive oil: The extra olive oil that gets added in Step 3 is there to make it taste a little extra luscious. Without it, there isn’t a lot of fat in this soup – it’s just broth and veggies and chicken. And adding a good fat to this soup, I think, helps it really go from “brothy boring soup” to “wow, that’s really good soup”. That said, the extra oil is not necessary if you’re using a homemade broth, which typically already has a nice silky feel to it because of the fat content.

Instant Pot: I have made this in my Instant Pot and it’s great. I sautéed everything as directed in steps 1-2, then for step 3 I set it to high pressure for about 3 minutes and let it natural pressure release. (If you add raw chicken to the soup, you’ll need to cook at high pressure for 10-12 minutes.)

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April 21, 2026