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Tag: Chicken

Baked Lemon Chicken Breast Recipe
Say goodbye to dry, flavorless chicken! This easy lemon baked chicken breast recipe has a simple marinade that guarantees incredibly juicy, flavorful chicken.

We have a lot of chicken recipes on Inspired Taste, and honestly, I love them all! These lemon baked chicken breasts fit right in. Thanks to our lemon chicken marinade, they are super flavorful, extra juicy, and tender, thanks to our easy baking method.

Skinless, boneless chicken breasts are easy to overcook. With our method, you’ll be guaranteed juicy, flavorful chicken! Try our lemon dill chicken breasts for a stovetop method, or for another take on this baked recipe, see these tomato basil baked chicken breasts.

Key Ingredients
- Chicken Breasts: While this recipe features chicken breasts, you can easily adapt it to use chicken thighs. Thighs may require a slightly longer cooking time. In fact, we also a recipe for lemon chicken thighs if you are interested.
- Lemon: I use fresh lemon juice and zest for this. Lemon juice makes the base of the marinade, while the zest gives it an extra lemony punch. I like using a vegetable peeler to make strips of the zest.
- Olive Oil: I love the flavor of olive oil in this marinade. It makes the chicken more delicious. If you plan to cook your chicken over high heat, consider substituting it with avocado oil.
- Dijon Mustard: Mustard and lemon work beautifully together, so I always add a little Dijon to this marinade.
- Garlic: Smashed whole garlic cloves add the right amount of fresh garlic flavor and balance the acidity of the lemon. Keeping them whole also prevents any garlic from burning later on.
- Fresh Herbs: These are optional, but I love adding fresh herbs to this chicken marinade. I use fresh parsley in the photos, but dill, cilantro, and basil are excellent choices.
Find the full recipe with measurements below.

How to Make the Best Baked Lemon Chicken Breast

Tip 1: Use our marinade. In our recipe below, we share a marinade made of fresh lemon, garlic, and Dijon mustard. It’s best to marinate chicken breasts 1 to 2 hours before baking. There isn’t a need to go longer than that.

Tip 2: Bake your chicken covered. After marinating, we add the chicken to a baking dish and loosely cover it with parchment paper (aluminum foil is a good alternative). By loosely covering the chicken, the chicken breasts bake and braise simultaneously, meaning the chicken bakes in its juices. This method of baking chicken breasts keeps the chicken breasts juicy and so tender.

Tip 3: Knowing when the chicken is done. The bake time depends on how large your chicken breasts are. I check for doneness around 25 minutes and then proceed from there. Most chicken breasts take 35 to 40 minutes to bake in the oven (I use 400°F). An internal thermometer is one foolproof way to check if your chicken is done. Insert it into the thickest part of the breast and take the chicken out once you see 165°F. Then, let the chicken rest before serving.
Baked Lemon Chicken Breast

PREP
2 hr

COOK
40 mins

TOTAL
2 hr 40 mins

For the best, juicy, and tender lemon baked chicken breast remember these three things: marinate first, bake loosely covered, and use a meat thermometer. Before baking in the oven, we marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley. If you’re short on time, marinate as close to an hour as you can. If you’re flexible, go for a whole two hours. And since we want to keep things safe, it’s best to marinate the chicken in the refrigerator (no matter how long you do it for).

4 Servings

Watch Us Make the Recipe

You Will Need

4 boneless, skinless chicken breasts (6 to 8 ounces each)

2 large lemons

2 tablespoons olive oil

1 tablespoon Dijon mustard

1/2 teaspoon fine sea salt

1/4 teaspoon red pepper flakes, or more to taste

1/2 teaspoon fresh ground black pepper

3 cloves garlic, crushed with the side of a large knife or minced

1/2 cup loosely packed fresh parsley, roughly chopped

Directions

Marinate Chicken

1Peel or zest the thin, yellow skin (zest) from one lemon, and then juice the lemon so that you have 1/4 cup of fresh lemon juice. (If the first lemon was not enough, Use half of the second lemon to make up the 1/4 cup of juice.)

2Whisk lemon juice, olive oil, mustard, salt, red pepper flakes, and black pepper until the salt has dissolved. Stir in the garlic, lemon zest, and parsley (if using). Refrigerate and use within 1 to 2 hours.

3Add the chicken breasts to the marinade and marinate for 1 hour or up to 2 hours in the refrigerator.

Bake Chicken Breasts

1Position the oven rack in the middle of the oven and preheat it to 400°F (204°C). Lightly oil one side of a sheet of parchment paper large enough to cover the baking dish. (Aluminum foil can also be used.)

2Transfer the chicken breasts to the prepared baking dish, removing any large pieces of garlic that might be stuck to them. Season the chicken with salt and pepper.

3Quarter the second lemon. Scatter lemon wedges around the chicken, then cover with parchment paper, oiled side down, towards the chicken. Loosely tuck the parchment paper around the chicken.

4Bake until the chicken is opaque all the way through and an internal thermometer reads 165°F when inserted into the thickest part of the breast. Check for doneness in around 25 minutes, and then go from there. Most chicken breasts will take 35 to 40 minutes.

5Let the chicken rest for about 10 minutes, then serve drizzled with some of the liquid left in the baking dish. You can also slice the chicken and place it back into the baking dish with all the leftover cooking liquid (our favorite).

Adam and Joanne’s Tips

The nutrition facts provided below are estimates.

Nutrition Per Serving
Calories
212
/
Protein
27 g
/
Carbohydrate
4 g
/
Dietary Fiber
1 g
/
Total Sugars
1 g
/
Total Fat
10 g
/
Saturated Fat
2 g
/
Cholesterol
83 mg

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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March 19, 2026
Paprika Chicken Recipe
My Paprika Chicken Recipe is an easy skillet meal that’s inspired by a famous Hungarian dish, and this is loaded with flavor! And I updated the recipe to make this tasty chicken dish with paprika and sour cream easier and even lower in carbs.

PIN the Paprika Chicken Recipe to try it later!

This favorite Paprika Chicken Recipe is an easy skillet meal that I’ve loved for years! And food blogs are a work in progress, and I love updating a favorite recipe with better photos so current readers will want to try it. Sometimes I like to improve the recipe as well. So for this updated recipe for Paprika Chicken I made a few changes. (You can see the very old original version here if you’d like.)

I updated the recipe for Paprika Chicken to make it easier to make to make and also slightly lower in carbs. This recipe is inspired by Chicken Paprikash, a traditional Hungarian dish that includes a roux made of flour and chicken fat or butter. My version doesn’t have flour, and if you like chicken, onions, red peppers, paprika, and sour cream, I bet you’ll enjoy the lower-carb version of Paprika Chicken!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Is this chicken with paprika an authentic Hungarian Recipe?

I’m not claiming this is an authentic Hungarian recipe! So if this isn’t the way your Hungarian grandmother used to make it, go ahead and make her version if you still have that recipe!

Can you use red peppers from a jar for Paprika Chicken?

For years I did make this Paprika Chicken recipe with roasted red pepper from a jar. But when I decided to update the recipe I tried it with fresh bell peppers, chopped in large pieces and cooked with the onions. Both versions were delicious, so make it the way you prefer.

Please use Hungarian Paprika for this chicken recipe!

I want to emphasize the importance of using real Hungarian paprika for this recipe! You can find it sold in nearly every U.S. grocery store, usually in a tin rather than a glass jar. I’m a fan of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link). But any Hungarian paprika will be better than the American version from the grocery store. And real Hungarian Paprika is so flavorful that I bet you’ll want to use it regularly once you try it!

How low in carbs is this Paprika Chicken Recipe?

This delicious chicken skillet meal with Hungarian flavors only has 7 net carbs and 22 grams of protein per serving!

How to Make the Paprika Chicken Recipe:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Simmer chicken broth (or homemade chicken stock) in a small pan until it’s reduced to 3/4 cup.
2. Drain tomatoes into a colander in the sink.
3. Cut onion and two red bell peppers into pieces.
4. Trim chicken breasts, and cut chicken into cubes about 1 square.
5. When ingredients are ready, toss chicken cubes with 1 tsp. sweet paprika, salt, and fresh-ground black pepper.
6. Heat olive oil and cook chicken over medium-high heat until it’s well browned, about 5 minutes. Remove chicken to a plate.
7. Add more oil and brown onions. Then add the rest of the sweet paprika, hot paprika, and ground caraway seed (if using) and cook about 1 minute more.
8. Add red peppers and cook until they’re starting to get soft when you pierce with a fork, then add drained tomatoes and cook about 2 minutes more.
9. Add the reduced stock and cook 2-3 minutes.
10. Then add browned chicken pieces and any juice that’s on the plate, turn heat to LOW, and simmer about 2-3 minutes more or until the chicken is hot.
11. Turn off the heat and let the dish sit for a couple of minutes (to be sure it’s NOT TOO HOT or the sour cream will curdle).
12. When it’s cooled a little, remove a few tablespoons of liquid from the pan and and gently stir into sour cream.
13. Then stir that mixture into the chicken and vegetables. (Blogger fail, I forgot to take a photo of that step so I had to use the old picture, which is why it’s a different pan.)
14. Season with a little more salt and fresh-ground pepper if desired and serve immediately.
15. Paprika Chicken is traditionally served over rice or noodles, but I really enjoyed it served plain as a stew.
Make it a Low-Carb Meal:

I’d love this Paprika Chicken with one of these low-carb side dishes:

More Recipes using Hungarian Paprika:
Ingredients

one 14.5 oz. can chicken broth (see notes)

one 14.5 oz. can diced tomatoes, drained

1 small onion

2 red bell peppers

3 large boneless, skinless chicken breasts

4 tsp. sweet paprika (see notes)

1 tsp. hot paprika, sometimes called sharp paprika (see notes)

1/2 tsp. ground Caraway seed (optional)

salt and fresh-ground black pepper (to taste)

1 T + 2 tsp. olive oil

1 cup sour cream

Instructions

Put the chicken stock or broth into a small pan and simmer over medium heat until it’s reduced to 3/4 cup.

Drain the canned tomatoes into a colander placed into the sink (you can catch the juice and freeze for another use if you’d like.)

Cut onions and red bell pepper into fairly large pieces, about an inch square.

Trim the chicken breasts until all the visible fat is gone. (I save the scraps to make homemade chicken stock). Cut chicken into large cubes (about 1 inches square).

Season the chicken cubes with 1 tsp. Szeged Sweet Paprika plus salt and fresh-ground black pepper to taste.

Heat 1 T. olive oil in a large non-stick frying pan and cook chicken over medium-high heat until the pieces are nicely browned on all sides and barely cooked through, about 5 minutes.

Remove chicken to a plate.

Add the other 2 tsp. of olive oil and the onions and cook unions about 4 minutes. Add the rest of the sweet paprika, the Szeged Hot Paprika, and the ground caraway seed (if using) and cook about 1 minute more.

Add peppers and cook until they are starting to soften when pierced with a fork, then add the tomatoes and cook about 2 minutes more.

Add the reduced chicken stock and cook 2-3 minutes, or until the stock is bubbling hot.

Then add the browned chicken cubes and any juice that’s accumulated on the plate), turn heat to LOW, and simmer just until the chicken is heated through, about 2-3 minutes.

Turn off the heat and let the mixture sit for a minute or two. (This is VERY IMPORTANT so it’s not so hot that the sour cream will curdle.)

Remove a few tablespoons of the hot liquid, add to the sour cream, and stir to combine.

Then add the sour cream mixture to the skillet and stir gently to combine. (The mixture should have completely stopped simmering before you add the sour cream.)

Serve hot. I love this dish just served in a bowl like a stew, but you eat it over rice or cauliflower rice if you prefer.

I wouldn’t recommend freezing for the Paprika Chicken Recipe, but it will keep for a few days in the fridge and can be reheated in the microwave or in a pan on the stove (with low heat, don’t let it boil or the sour cream will curdle.)

Notes

Chicken broth should be simmered to reduce to 3/4 cup; you can also start with 1 1/2 cups homemade chicken stock instead of canned broth if you have some.

If possible I’d use a combination of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link) for this recipe, but any Hungarian Paprika will be fine.

This recipe adapted from Paprika Chicken at Epicurious.com, with quite a few changes by Kalyn. That recipe doesn’t seem to be on their website any more.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 228Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 75mgSodium 538mgCarbohydrates 10gFiber 3gSugar 6gProtein 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s served as a stew without noodles, this recipe for Paprika Chicken is a great dish for Low-Carb and Keto diets and for all phases of the original South Beach Diet.

Find More Recipes Like This One:
Use Chicken Recipes to find more recipes like this one! Use the Diet Type Index photo index pages to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this recipe:
The Paprika Chicken Recipe was updated in 2022 with better photos and an improved easier version of the recipe It was last updated with more information in 2026.
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March 17, 2026
Chicken Lentil Soup
This chicken lentil soup is hearty, wholesome, and bursting with flavor! It’s packed with protein and fiber, lightly spiced, and finished with a tangy cilantro yogurt sauce. A drizzle of chili oil for a chef’s kiss completes this healthy soup.

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

Chicken lentil soup is a thick, stew-like dish that’s equal parts hearty and healthy. It features tender chunks of chicken, soft red lentils, and a medley of aromatic veggies in a lightly spiced broth.

A dollop of cilantro yogurt sauce adds a tangy twist, while optional chili oil delivers a satisfying kick. At around 415 calories per serving, this soup is rich in protein (37 grams) and fiber (15 grams), keeping you full and energized.

Ideal for meal prep and totally freezer-friendly, it’s a comforting yet healthy soup recipe you’ll turn to again and again.

👩‍🍳 You might also like my high-protein butternut squash soup, coconut red lentil soup, chicken taco soup, lemon chicken orzo soup, this lemony, herby chickpea soup, this hearty chicken and potato soup, or this garlicky sweet potato soup. Make sure to check out these winter soup recipes or these other fall dinner ideas as well.

What You’ll Need

Here is what you’ll need for this chicken and lentil soup recipe. Find the full measurements in the recipe card below.
- Veggies: Onion, celery, and carrot form the aromatic base. Use leeks or bell peppers if preferred.
- Dry red lentils: The heart of the soup, adding fiber and plant-based protein. Yellow lentils work in a pinch.
- Spices: Smoked paprika, cumin, and curry powder add warmth. Swap in garam masala or chili powder for a twist.
- Stock & tomatoes: A base of chicken stock and canned tomatoes creates a rich, flavorful broth.
- Chicken tenders: Easy to cook and shred, chicken breast can also be used. Use chicken thighs for extra juiciness. Plus, salt and pepper to keep it basic but flavorful.
- For the cilantro yogurt sauce: Greek yogurt (sub with sour cream or coconut yogurt for a dairy-free version), fresh cilantro (aka coriander), and garlic.
- Toppings: Chili oil for spice and depth and fried shallots (optional) for crunch and extra umami. Toasted seeds or nuts work too.
How To Make Chicken Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken and lentil soup.
- Sauté onion, carrot, and celery in olive oil with salt until softened.
- Add garlic and spices, cooking briefly for fragrant warmth.
- Stir in lentils, tomatoes, and stock. Simmer for about 10 minutes until lentils are tender.
- Meanwhile, sear the seasoned chicken tenderloins in a separate pan until cooked through. Rest and chop. Then stir the chicken into the soup.
- Blend yogurt, cilantro, garlic, and a pinch of salt for the sauce.
- Serve the soup topped with cilantro yogurt, chili oil, and fried shallots.
Instant Pot Method
1. Use the sauté function for veggies and spices.
2. Add lentils, tomatoes, stock, and chicken directly to the pot. Cook on manual/high pressure for 8 minutes. Quick release.
3. Shred the chicken, stir back in, and serve as above.
Slow Cooker Method
1. Place all soup ingredients except yogurt sauce and toppings in the slow cooker.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Shred the chicken before serving.
Watch The Video

Recipe Tips/Variations
- Adjust thickness by adding an extra cup of stock for a thinner soup.
- Spice it up with cayenne or your favorite hot sauce.
- Try swapping the cilantro yogurt for tahini sauce or herbed labneh. If you don’t like cilantro, swap it for parsley, basil, or dill.
Serving Suggestions

Serve this soup with crusty bread for dipping or alongside a crisp green salad. Want extra flair? A sprinkle of feta or toasted seeds on top adds texture and flavor.
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A cozy, nutrient-packed chicken lentil soup that eats like a meal! High-protein, lightly spiced, and freezer-friendly with a tangy cilantro yogurt twist. Perfection!

For the cilantro yogurt sauce

Sauté onion, celery, and carrot with olive oil and salt for 5–6 minutes.

Add garlic and spices; stir until fragrant.

Mix in lentils, tomatoes, and stock (or chicken stock cubes and water). Cover with a lid and bring to a boil, cook for 10 minutes over medium-low heat until lentils are tender. They will double in size and disintegrate slightly into the soup, giving it a chunky mixture.

While the soup is cooking, prepare the chicken. Heat a medium pan over medium-high heat. Add the olive oil and once hot, add the chicken tenders — season with salt and pepper in one size. Cook for 3-4 minutes on each side, until golden brown and completely white when cut through. Rest in a pan until the soup is done.

Prepare the cilantro yogurt sauce. Combine yogurt, chopped cilantro, garlic, and salt in a jug or a tall container. Use a hand-held blender or stick to puree the mixture into thick, green sauce. You can also use a food processor or a small blender. If none of these are available, chop cilantro very finely, and make sure the garlic is minced or grated, and combine everything by hand.

Chop the cooked chicken into small pieces and add to the cooked soup. Add any leftover cooking chicken juices to the soup as well. Stir through and let it sit for a minute.

Serve the soup in bowls, about 2 full ladles per serving, topping with some cilantro yogurt and a drizzle of chili oil, to taste. A few fried shallots are lovely on top.

Liquid amount: Add 1 more cup of stock for a thinner soup.
Storage tips: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently to maintain texture.
Make ahead: Prepare and store the soup base separately from the toppings. Make the yogurt sauce up to 3 days in advance; store it refrigerated.
Can I make this vegetarian? Absolutely! Swap chicken for chickpeas or extra veggies like zucchini and mushrooms.
What type of lentils should I use? Red lentils are ideal as they cook quickly and create a creamy texture. Yellow lentils are the next option followed by split peas.
Can I use canned lentils? Yes. Add the canned lentils toward the end of the cooking time, just after the soup has simmered and the flavors have melded. Simmer for 5–7 minutes to warm them through and let them soak up some of the soup’s flavor. This swap saves time but might make the soup slightly less thick since canned lentils won’t break down as much as dry ones. If you prefer a thicker consistency, mash a small portion of the lentils before stirring them in. Use about 2–3 cups of canned lentils (drained and rinsed) to replace the dry lentils in the recipe.
Can I freeze this soup? Yes! Freeze in individual portions for quick, easy meals later. Add toppings after reheating.

Calories: 415kcal | Carbohydrates: 40g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 818mg | Potassium: 1068mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2050IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 5mg

Keywords: chicken soup, healthy soup, lentil soup, chicken and lentil soup, high protein recipes, high fibre recipes
More Hearty Dinner Recipes
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March 17, 2026
Copycat Neiman Marcus Chicken Salad Recipe
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

If you’ve had the Neiman Marcus chicken salad, you know why it’s famous. My copycat version gets the combo of chicken, grapes, almonds, and a smooth dressing perfectly! It’s my go-to for showers, lunches, and everything in between.
What Makes This Taste Like the Original

Tastes Like The Real Thing! The secret ingredient to make it just like the real thing is whipping cream!

Make-Ahead Friendly! You can prep it in advance! Check my notes in the recipe card. Make ahead for lunches, showers, and brunches!

It Works A Dozen Ways! Scoop it onto croissants, crackers, or lettuce cups, or eat it straight from the bowl!
Neiman Marcus Chicken Salad Ingredients

Almonds: I like the slivered almonds, but you can use sliced or chopped if you prefer. Toasting the almonds also adds great flavor!

Grapes: Substitute or add diced apples or pineapple.

Nuts: You can use your favorite nuts! Pecans and walnuts are great alternatives to almonds.

Add-Ins: Stir in sliced green onions or onion powder for added flavor. Or add a tasty texture with dried fruit, such as craisins.
Neiman Marcus Chicken Salad Recipe

In the 1950s, Neiman Marcus department stores made chicken salad famous, thanks to Helen Corbitt’s simple, elegant style, so, this is my take on that classic. I like serving it for brunch with fruit salad and cinnamon pull-apart bread!
1. Combine: In a large bowl, combine cooked chicken breast, celery, red grapes, slivered almonds, and fresh parsley.
2. Stir: Add good quality mayonnaise, then stir to combine.
3. Whip Cream: In a separate bowl, add heavy whipping cream, then mix using an electric hand mixer until soft peaks form.
4. Combine and Season: Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season Neiman Marcus chicken salad with kosher salt and black pepper to taste.
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March 17, 2026
Air Fryer Chicken Thighs Recipe

Smoky Paprika Aioli (my current favorite sauce with this): Whisk 1/2 cup mayo, 1/4 cup yogurt, 1 clove freshly grated garlic, 1/2 teaspoon smoked paprika, 2 tablespoons water, 1/4 teaspoon salt (more to taste).

Spice Coverage on The Chicken: Every package of chicken thighs is a slightly different size, so if your package is 1.5 pounds or more (or if you love a lot of spices), you may want to add a few extra shakes of spices to get more complete spice coverage!

Preheating the Air Fryer: I do not preheat my air fryer. I just put the chicken in, turn the air fryer on, and then make sure to use a meat thermometer to check that it’s completely cooked.

Lining the Air Fryer: I also don’t line the air fryer basket with anything. I just put the chicken thighs directly onto the grill grate.

Flipping the Chicken: I also do not flip the chicken thighs halfway through. I’ve tried it, but I like the texture better with just the top being crispy and the underside being a bit juicy. If you think you want both the top and bottom to be crisped up a bit, you can air fry for 8-9 minutes, then flip and cook for another 5 minutes to get both sides a bit crisped.

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March 15, 2026
Instant Pot Buffalo Chicken Soup
This delicious Instant Pot Buffalo Chicken Soup is topped with crumbled blue cheese, and this soup will warm up your tastebuds! And I’m guessing anyone who likes spicy Buffalo Chicken is also going to enjoy the this tasty soup!

PIN Instant Pot Buffalo Chicken Soup to try it later!

Instant Pot Buffalo Chicken Soup is one of my favorite soup recipes, and this is warm and comforting if it’s cold where you are! This is a soup for people who love the strong flavors of Frank’s Red Hot Sauce and crumbled blue cheese!

If you like hot spicy Buffalo Wings dipped into blue cheese, or any other variation of those Buffalo Chicken flavors, you’re probably going to love this creamy Buffalo Chicken Soup. It did take me a couple of tries testing variations with Jake and Kara to come up with a version of this soup we thought was a total winner. But we loved the final version!

And then after I uploaded the photos, I wished we had ground up the thyme when we added it to the soup. But I decided the flecks of thyme add character to the soup (and the thyme does add wonderful flavor!) So for all the fellow Buffalo Chicken fans, hope you enjoy this soup!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How spicy is this Buffalo Chicken Soup?

I would say this soup is moderately spicy. But here is my advice: You can always add more Frank’s Red Hot Sauce to the finished soup, but you can’t take it out. The amount we ended up with for the recipe made a tasty soup that we thought was just spicy enough, but feel free to use less Frank’s Red Hot Sauce if you’re not sure how much heat you’ll want.

What if you’re not a fan of blue cheese?

If you enjoy Buffalo Chicken flavors but aren’t so big on blue cheese, just top the soup with Parmesan or any grated or crumbled white cheese that you prefer.

What size Instant Pot did I use for this recipe?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!

How low in carbs is the Buffalo Chicken Soup?

This slightly spicy tasty soup has only 4 net carbs per serving, with 33 grams of protein!

How to Make Instant Pot Buffalo Chicken Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat olive oil in the Instant Pot on the Saute/Medium setting, add onions and celery and cook until they’re starting to soften.
2. Add thyme (preferably ground thyme) and Garlic Powder and cook a minute or two longer. (If you have ground thyme, use a slightly smaller amount.)
3. While veggies cook, trim the chicken and cut into lengthwise strips.
4. Add chicken, Frank’s Red Hot Sauce (affiliate link), and chicken broth to Instant Pot.
5. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
6. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the remaining pressure.
7. While the soup cooks, cut cream cheese into chunks and crumble the blue cheese.
8. Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
9. After you remove the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you’re shredding the chicken.
10. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.
11. Serve the Buffalo Chicken Soup soup hot with plenty of crumbled blue cheese and Frank’s Red Hot Sauce to add at the table!
Make it a Low-Carb Meal:

This creamy spicy chicken soup would be delicious with any of these low-carb breads or muffins:

Want more Buffalo Chicken flavor in your life?

I have a great round-up of Frank’s Red Hot Sauce Recipes that will appeal to people who love the flavor of that spicy Buffalo Sauce that has zero carbs!

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 medium onion chopped small

2 cups chopped celery, chopped small

1 T olive oil

1 tsp. dried thyme

1 tsp. garlic powder (see notes)

4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips

1/4 cup Frank’s Red Hot Sauce (Use more or less to taste, but remember you can always add more at the table.)

4 cups chicken broth or homemade chicken stock

4 oz. cream cheese, cut into small cubes

1/2 cup crumbled blue cheese, plus more for serving

Instructions

Chop the onion and celery. Heat the oil in the Instant Pot, using the Saute setting with medium heat.

Add the chopped onion and celery and cook until they’re starting to soften, about 5 minutes.

Add the thyme and garlic powder and cook a minute or two longer.

While the veggies cook, trim the chicken and cut into lengthwise strips.

Add the chicken strips, Frank’s Red Hot Sauce (affiliate link), and chicken stock to the Instant Pot.

Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.

After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the rest of the pressure.

While the soup cooks, crumble the blue cheese and cut the cream cheese into small cubes.

Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)

After the pressure has released and you’ve removed the chicken to a cutting board, add the two cheeses to the Instant Pot and let them melt while you shred the chicken apart.

When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup. (You can heat it for a minute or two using the Saute setting if needed, but it will probably still be pretty hot.)

Serve the Buffalo Chicken Soup hot, with extra crumbled blue cheese and Frank’s Red Hot Sauce to add at the table if desired.

Notes

If you have Ground Thyme (affiliate link) you can use a slightly smaller amount of that to replace the dried thyme and avoid seeing specks of thyme in the finished soup.

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

This recipe created by Kalyn, with help testing a few different versions from Jake and Kara!

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 335Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 100mgSodium 774mgCarbohydrates 5gFiber 1gSugar 5gProtein 33g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Buffalo Chicken Soup is a good choice for any low-carb or Keto diet. It’s too high in fat to be officially approved for the original South Beach Diet, but if you used reduced fat cream cheese and go easy on the blue cheese it wouldn’t be bad for a treat.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for a creamy soup with Buffalo Chicken flavors was first posted in 2018. It was last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 14, 2026
15 Soup Recipes With Chicken

These delicious soup recipes with chicken will make weeknight dinners easier and cozier! From creamy wild rice to zesty tortilla soups, these chicken soup recipes are packed with comforting flavors and wholesome goodness.

When it comes to soup, I can’t go past a good chicken soup. It’s nutritious, comforting and satiating. It’s also one of those dishes that is super versatile and you can get really creative with flavors and textures.

I gathered a few of my favorite soup recipes with chicken ranging from the classic noodle to aromatic Thai curry version and a healthy, grain-free and dairy-free tortilla soup. Chicken soups are my go-to for meal prep, too, and these recipes store and reheat like a dream.

Must-Try Soup Recipes With Chicken

These recipes are not just about comfort; they’re also packed with nutrients and wholesome ingredients, so you can feel good about every spoonful. I hope these inspire your next cozy dinner!

This garlic chicken soup is like a warm hug in a bowl. Loaded with tender chicken, a hearty broth, and plenty of garlic, it’s soothing and rich with flavor. Whether you’re fighting off a cold or just need a little comfort, this one has you covered.

Hearty, nourishing, and packed with protein, chicken lentil soup combines tender chicken and earthy lentils in a spiced broth. Perfect for meal prep, this one’s a weeknight lifesaver.

Creamy, dreamy, and filled with chunks of potato, this chicken potato soup is pure comfort. It’s like your favorite winter sweater but edible—and way tastier.

Bright and zesty, this turmeric chicken soup boasts anti-inflammatory benefits, thanks to turmeric, ginger, and a veggie-packed broth. It’s healthy comfort food at its best. Recipe from Nyssa’s Kitchen.

This creamy crockpot chicken wild rice soup is the lazy-day meal you didn’t know you needed. Toss everything in and let the slow cooker do the work—wild rice adds texture, and the chicken’s melt-in-your-mouth tender. Recipe from Pinch Of Yum.

Zesty and bold, this chicken enchilada soup combines classic enchilada flavors with a cozy, slurpable twist. And it’s ready in no time, thanks to the Instant Pot! Recipe from Instant Pot Eats.

Chicken noodle soup gets a gluten-free makeover in this hearty recipe. With tender chicken, wholesome veggies, and noodles you can feel good about, this bowl is for everyone. Recipe from Cotter Crunch.

Tangy and lightly spiced, this Instant Pot chicken tortilla soup is a flavor-packed fiesta in a bowl. Don’t skip the tortilla strips—they’re the crunchy crown on this easy dish. Recipe from Feasting At Home.

This paleo chicken tortilla soup is grain-free and loaded with smoky spices, juicy chicken, and fresh lime juice. A great spin on a classic!

Light, refreshing, and zippy, lemon chicken orzo soup is like sunshine in a bowl. Orzo pasta and a squeeze of lemon make this a bright, feel-good meal. Recipe from Well Plated.

Asian-inspired chicken noodle soup hits all the right notes—ginger, garlic, sesame, and a rich, umami-packed broth. This one’s as healing as it is tasty. Recipe from I Heart Umami.

This crockpot green chicken chile enchilada soup is creamy, cheesy, and packed with green chile goodness. A set-it-and-forget-it recipe that delivers big flavor! Recipe from Chelsea’s Messy Apron.

Fast and fabulous, this Thai chicken curry soup comes together in 20 minutes! With coconut milk, curry paste, and tender chicken, it’s a weeknight hero. Recipe from Salt & Lavender.

Classic chicken soup gets the royal treatment with bold spices, a rich broth, and plenty of tender veggies. This recipe lives up to its name—boldly. Recipe from Ambitious Kitchen.

This classic chicken soup is the one you’ll want on repeat during chilly nights. Hearty, nourishing, and just what you need when comfort is key. Recipe from The Cookie Rookie.

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March 14, 2026
One Pan General Tso’s Chicken (30 Minute Dinner)
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You love my baked General Tso’s chicken, so obviously, I had to make a faster one. This one pan General Tso’s chicken is sticky, saucy, and on the table in about 30 minutes.
Why This Recipe Belongs In Your Rotation

It’s actually one pan! Searing the chicken first, then adding the sauce in the same pan, means better flavor and fewer dishes!

30 Minutes! You read that right! You get restaurant-quality chicken in just 30 minutes!

Perfect Sauce! Sweet, savory, and a little tangy, with just enough heat. And it perfectly clings to the chicken.
One Pan General Tso’s Chicken Ingredients

Cornstarch: Shake off any excess before browning the chicken.

Oil: Cooking the chicken in batches helps to ensure even cooking. Add more oil as needed throughout the cooking process.

Red Pepper Flakes: Add more or less to customize your spice level!

Rice Vinegar: Rice wine vinegar also works well in this recipe.

Cornstarch: Adding cornstarch to the sauce helps thicken it and coat the chicken.
How to Make General Tso’s Chicken

This one-pan General Tso’s chicken dish will be a lifesaver! No oven needed! You can serve it over rice or noodles, or keep it easy with fried rice or broccoli on the side!
1. Coat the Chicken in an Egg: Cut the chicken breast into bite-sized pieces and place in a large bowl. Crack an egg on top of the chicken and massage it in with your hand to coat the chicken.
2. Coat with Cornstarch: Transfer the chicken to a ziplock bag, then add the cornstarch, seal the bag, and toss to coat each chicken piece well. Add cornstarch if needed.
3. Cook: In a large skillet or wok over medium heat, add the vegetable oil. Working in batches, add the coated chicken and cook for 7-8 minutes until browned and no longer pink. Remove the chicken from the pan and set it aside.
4. General Tso’s Sauce: In a medium bowl, whisk together the hoisin sauce, soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, and crushed red pepper.
5. Simmer the Sauce: Returning to the skillet or wok, add the sauce and bring it to a simmer while stirring. Let it simmer for 2-3 minutes to help slightly thicken the sauce. Stir occasionally.
6. Combine the Chicken and Sauce: Add the chicken and toss to coat, then cook for 2-3 minutes and enjoy over rice! Garnish one pan of General Tso’s chicken with sliced green onions and additional red pepper flakes, if desired.
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More Asian Chicken Recipes

Dinner

Firecracker Chicken

1 hour 30 minutes
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March 14, 2026
Easy Grilled Bourbon Chicken | The Recipe Critic
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One bite of this grilled bourbon chicken and your tastebuds will be dancing with delight! It’s marinated in a flavorful homemade bourbon sauce that tastes amazing. You will be making it on the regular once you see what a huge hit it is!

Nothing tastes better on a warm summer day than something grilled to perfection. Try these other tried and true grilled recipes like grilled corn, Hawaiian chicken skewers and zucchini for your next BBQ.
Reasons this Grilled Bourbon Chicken is the BEST!

It uses chicken thighs (AKA it’s packed with flavor!): Not only does this make it more affordable, but the FLAVOR is to die for!

Tender and juicy: This marinade will tenderize the meat so that it’s so juicy and incredibly flavorful.

Sweet and tangy: Love both flavors? This recipe is for you! Even if you’re not a fan of drinking bourbon, you will LOVE the marinade with its perfectly balanced sweet, savory and tangy flavor!

Perfect for a BBQ: Serve this with a delicious summer salad, veggies, and some fruit for the perfect backyard BBQ meal!
Ingredients in Grilled Bourbon Chicken

This grilled bourbon chicken recipe only requires a handful of simple ingredients. Once you whip up the marinade and let your chicken sit for about an hour, you’re on your way to juicy, flavorful chicken! Check out the recipe card at the bottom of the post for exact measurements.
- Chicken: Boneless skinless chicken thighs will have a richer, more intense flavor than chicken breast, but either can be used.
- Bourbon Whiskey: Any brand of bourbon works and will add wonderful flavor. It will also break down the enzymes in the meat, yielding tender, juicy chicken.
- Brown Sugar: For a bit of sweetness and caramelization when grilled.
- Apple Cider Vinegar: It’s important to include some acid in your marinade to tenderize the meat. Plus, apple cider vinegar has a bright flavor that mellows any harshness from the bourbon.
- Worcestershire Sauce: Has a mix of vinegar, garlic, chiles, molasses and more to give the chicken an incredible umami taste.
- Garlic: Freshly minced garlic for infusing the meat with wonderful savory flavor!
- Salt and Pepper: To season the chicken.
How to Perfectly Grill Bourbon Chicken

Bourbon chicken is easy to make and packs a big punch of flavor! Plan ahead for the marinating time, and you will be eating a delicious meal in no time! Don’t have a grill? Make my bourbon chicken or shrimp in a skillet in no time!
1. Make the Marinade: In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, garlic, salt, and pepper.
2. Marinate: Pour the marinade into a sealable bag, add the chicken thighs to the bag, and seal it shut. Allow the chicken to marinate for at least an hour.
3. Prep: While the chicken is marinating, heat a grill up to 400 degrees Fahrenheit. When the chicken is ready, remove it from the marinade and discard the marinade.
4. Grill: Brush the grill with oil and grill the chicken breasts for about 3-4 minutes per side. The internal temperature of the breasts should reach 165 degrees Fahrenheit, but don’t overcook the chicken.
5. Rest: Remove the grilled chicken from the grill and place on a clean plate to cool for at least 5 minutes before serving.
Whisk together the marinade.

Add the chicken thighs and marinade to a Ziplock bag.

Seal the bag and marinate for 1 hour or longer.

Grill the chicken thighs for 3-4 minutes on both sides.
Tips and Variations

Here are some of our top tips for grilling bourbon chicken thighs, so that they’re juicy and cooked to perfection!

Use Chicken Breast: You can use boneless skinless chicken breasts for this recipe, or even chicken wings just be sure to adjust the grill time and make sure the chicken is cooked all the way through before enjoying!

Clean the Grill: We recommend cleaning your grill before starting. Heat it up, and then clean it off using a brush or a grill cleaning spray.

Be Patient: It’s best to leave the meat cooking in one place and then flip it over to finish cooking it through. If the meat is sticking to the grill, then leave it and it will unstick after it is finished cooking.

Don’t Press the Meat: When grilling it is tempting to lay the spatula on top of the meat and press it down. Avoid doing this because all the fat and juiciness that adds flavor will seep out.

Let it Rest: Once grilled, let the chicken rest for at least 5 minutes before cutting into it. This will allow all of the juices to distribute throughout the meat.

Check the Temperature: Use a meat thermometer to check the internal temperature of the chicken before you eat it. You can safely remove it from the grill once the internal temperature reaches anywhere from 155-157 degrees Fahrenheit. As it rests it will continue to cook and reach 160 to 165 degrees Fahrenheit.

Serving: This grilled chicken is perfect for dicing and adding to a salad like this Teriyaki Spinach Pasta Salad or serve it with your favorite sides like parmesan garlic grilled broccoli or our easy crockpot mashed potatoes and don’t forget the dinner rolls!
Storing Leftovers

If you have leftovers of this grilled bourbon chicken, it stores well and is great for quick lunches and dinners over the next few days! Place it in an airtight container and store it in the fridge for up to 4 days.

More Grilled Chicken Recipes

Grilling season is the best! Grilling adds such a wonderful flavor to foods and it is a great way to keep the heat out of the house! We enjoy grilling everything from steak to fruits and vegetables. Here are some of our other favorite grilled chicken recipes that we make all season long!

Dinner

Grilled BBQ Chicken

30 minutes

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March 14, 2026
Easy Chicken Sausage Soup Recipe
This chicken sausage soup recipe is a lifesaver on busy nights. It’s hearty, packed with healthy greens, tastes incredible, and is ready in about 30 minutes!

We devour this chicken sausage soup every time we make it. I think I’ve even caught Adam with the ladle and not a regular-size spoon. I’m not judging (I did the same thing when he wasn’t looking).

Store-bought cooked chicken sausage is the trick to this soup. Since the sausage is already cooked, it’s just about getting everything into your soup pot and heating through. In addition to sausage, we add hearty potatoes, making this soup recipe even more satisfying. For another soup like this one, see our sausage potato soup inspired by Zuppa Toscana!

Key Ingredients
- Chicken Sausage: I use cooked chicken sausage with something sweet added (like maple syrup or apples), but use your favorite! I love the sweet sausage with the savory base of the soup.
- Onion, Garlic, and Potatoes: Onion and garlic make our base, and potatoes turn this into a hearty, satisfying soup. Any variety of potato works, but I especially love Yukon Gold as they hold their shape in the soup after cooking (Russet potatoes break down a little more).
- Tomato: I love chopping one tomato and adding it to this soup. It adds color, a little extra flavor, and some sweetness.
- Chicken Broth: Use store-bought or homemade chicken stock. Or, to bump up the protein content of this soup, use bone broth.
- Greens: We stir kale and spinach into our soup. I love the combination of textures but feel free to use just one or substitute your favorite greens.
- Cream or Coconut Milk: I love adding a splash of something creamy just before serving. Cream is great, or for a dairy-free option, try coconut milk, which adds a lovely faint coconut flavor, too.
Find the full recipe with measurements below.

How to Make Chicken Sausage Soup

Tip 1: Make the soup in one large pot. We cook onions in a bit of oil, then add garlic and a pinch of red pepper flakes. After slicing the sausage, we stir it in. It’s already cooked, so it makes things extra easy. From there, we follow up with chicken stock, kale, potatoes, and tomatoes. So easy!

Tip 2: Finish with splash of cream. When the potatoes are tender, we turn off the heat and stir in some spinach and a splash of cream (or coconut milk). And that’s it! Hearty, simple sausage soup with potatoes and greens. It’s one of our favorites.

More Easy Soup Recipes
Easy Chicken Sausage Soup

PREP
10 mins

COOK
25 mins

TOTAL
35 mins

We love this quick and easy chicken sausage soup. Cooked sausage makes this fast. I love using sausage with maple or apple, which works nicely with this soup’s savory base. I add kale and spinach to this soup, but you can use one or the other (4 cups is perfect).

4 Servings

You Will Need

1 ½ tablespoons extra-virgin olive oil

1 medium onion, thinly sliced into half-moons

2 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 (8oz) package cooked chicken sausage, cut into bite-size pieces

4 medium Yukon Gold potatoes, cut into 1/4-inch slices

1 large tomato, roughly chopped

4 cups (946ml) chicken stock

2 cups torn kale leaves, rinsed with ribs and stems removed

2 cups packed fresh spinach leaves

1/4 cup (60ml) cream or coconut milk

Salt and fresh ground black pepper

Directions

1Heat the olive oil in a large pot over medium heat. Add onions and cook until translucent, about 3 minutes.

2Stir in the garlic, red pepper flakes, and chicken sausage, then cook until the sausage begins to brown, about 2 minutes.

3Add the potatoes, tomatoes, and chicken stock. Bring to a simmer and cook for 5 minutes, then add the kale and cook another 10 minutes until wilted and the potatoes are tender.

4Turn the heat off, then stir the spinach leaves and cream. Cover with a lid for 5 minutes, stir again, and then season to taste with salt and pepper.

Adam and Joanne’s Tips

Storing: Refrigerate in an airtight container for 3 to 4 days. Or freeze for up to 3 months. As the soup sits, the potatoes soak up the broth. When you reheat, add a splash of extra broth or water.

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

Using raw sausage: Before cooking the onions, cook the sausage in the olive oil, breaking it up with a spoon until it’s browned. Remove the cooked sausage from the pan, set it aside, and cook the onions in the rendered fat left at the bottom of the pan. Add the sausage back with the garlic.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
334
/
Total Fat
15.7g
/
Saturated Fat
4.4g
/
Cholesterol
58.1mg
/
Sodium
858.1mg
/
Carbohydrate
29g
/
Dietary Fiber
3.7g
/
Total Sugars
7.3g
/
Protein
19.9g

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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February 21, 2026