I always make a big batch of this easy chicken soup. Every family member that I’ve made it for agrees that it’s delicious, and it’s my go-to recipe for ultimate comfort food.

The chicken meat paired with the wide egg noodles makes this the best soup ever. 

Since you’re using simple ingredients, there are always options on how you can tweak this recipe as well.

I love to use cubed or shredded chicken for this creamy chicken noodle soup, and while I use noodles from the store, you can easily make your own homemade egg noodles as well! 

The first time that you make this chicken soup recipe, you’ll be so glad that you have leftovers to enjoy the next day!

I also love to top my homemade soup with some fresh parsley, and fresh thyme, and let’s not forget about having some crusty bread to dip into it! 

The rich flavor of this soup is perfect for cold nights. A little bit of this flavor, and your belly will be happy! 

Easy Chicken Noodle Soup Recipe

There is nothing quite like enjoying a bowl of homestyle chicken noodle soup like your mom used to make. 

It’s the perfect remedy for a cold or when you’re having a bad day — the best way to warm you up on a cool winter night and make everything feel better!

Mom’s soup took all day to cook, but nowadays that is just not in the schedule. 

With work, play dates, and carpools to fill your days, this quick and easy chicken noodle soup is the perfect dinner solution. 

Packed with carrots, celery, and chicken, my stovetop chicken noodle soup goes from prep to table in just 25 minutes!

To see us make this easy chicken noodle soup recipe from start to finish, watch the video in this post!

Busy day? Set my Crockpot Creamy Chicken Noodle Soup is a creamy spin on the classic that is ready by the time you get home!

Or check out our most popular soups that are perfect to warm you up! Slow Cooker Potato Soup and Chicken Alfredo Tortellini Soup are tops on my list.

Also check out our popular Chick Fil A Chicken Noodle Soup Copycat!

But if you are looking for more ideas, check out our 25 Best Ever Soups and Stews!

Ingredient Notes and Substitutions

• Chicken – I like to use breast meat because I always have it on hand, but boneless thighs are perfect if you prefer dark meat and juicy chicken.
  
  For a really easy chicken noodle soup recipe, you can use leftovers or chop up some rotisserie chicken instead. 
  
  Stir it in with the noodles or just before serving so it doesn’t get tough. Tender chicken is key! 
  
• Pasta – Egg noodles are the best noodles for homestyle chicken noodle soup, but rotini and fusilli are good alternatives. 
  
  Just note the difference in cooking time on the package and adjust as needed.
  
• Veggies – Carrots and chopped celery stalks are the classic choices, especially for a quick chicken noodle soup recipe. 
  
  They’ll soften in the broth without needing to be cooked too long beforehand. Feel free to toss in some diced yellow onion as well!
  
• Chicken Stock – Dealer’s choice — you can use ready-made stock, a homemade stock, or water mixed with chicken base. 
  
  Better Than Bullion is my top pick for that! Pick an easy way that adds flavor! 

Variations of Homestyle Chicken Noodle Soup

• Make it creamy.

During the last few minutes of cooking, stir in 1 cup of whole milk or heavy cream to transform the broth into a silky masterpiece!

• Add extra veggies.

Frozen vegetables are your friend here — toss in some frozen green beans or peas to cook with the pasta.

You could also saute mushrooms or zucchini on the side and stir those in towards the end. 

Or, add a handful of spinach and simmer until wilted to really boost the healing power of this quick chicken noodle soup recipe.

• Use rice instead.

Does anyone else remember those cans of chicken and rice soup from grandma’s house? It’s so easy to make it yourself — and it tastes better too!!

You’ll need already-cooked white or wild rice, so it’s a great way to clean leftovers out of the fridge. 

Stir some in during the last few minutes of cooking just so it warms and absorbs some of the flavor.

Serving Suggestions

Nothing goes better with a bowl of this homemade chicken noodle soup recipe than a crispy grilled cheese sandwich! If you’re feeling a little fancy, try a Monte Cristo instead.

You can also keep things simple with a really delicious loaf of bread, whether it’s my copycat Cheesecake Factory brown bread or a fragrant roasted garlic skillet bread.

Or, warm up leftovers for a classic lunchtime soup and salad combo! 

Quick and Easy Chicken Noodle Soup FAQ

Storing and Reheating Stovetop Chicken Noodle Soup

Allow any leftovers to cool, then store in an airtight container in the refrigerator for up to 5 days.

This is an easy chicken noodle soup recipe to make ahead and freeze! Divide into freezer-safe storage containers, leaving a little room at the top for the liquid to expand. 

I like to place a layer of plastic wrap over the soup before adding the lid to help prevent freezer burn. Thaw soup in the refrigerator overnight.

Noodles will break apart when frozen and reheated, so if you’re planning to meal prep, make your stovetop chicken noodle soup without the noodles. 

When you reheat it, bring the soup to a boil, add the egg noodles, and cook until al dente.

Enjoy!

With love, from our simple kitchen to yours.

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Easy Chicken Noodle Soup (25-Minute Recipe) + Video

Make my Easy Chicken Noodle Soup Recipe in just 25 minutes. This homestyle soup is bursting with tender chunks of chicken and veggies.

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 250cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 4 carrots sliced
• 2 celery ribs sliced
• 8 cups low sodium chicken stock or 8 cups water and 4 tablespoon chicken base
• 1 pound uncooked boneless skinless chicken breasts cut into bite size pieces
• 8 ounce bag extra broad egg noodles
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon fresh ground black pepper

Instructions

• In a large (8 quart) saucepan over medium-high heat, add butter. One butter is melted add the carrots and celery to the saucepan and stir. Sauté for 3 minutes.
• Add chicken stock and chicken. Cover and bring to a boil. Once boiling, add egg noodles and cook until al dente (approximately 10-12 minutes).
• Add parsley and pepper. Stir and serve!

Video

Notes

This is a great soup to make ahead and freeze. Let the soup come to room temperature before putting it in the freezer. I like to place a layer of plastic wrap over the soup to help prevent freezer burn.

The noodles will break apart when you reheat it, so if preferred you can freeze the soup without the noodles and toss them in the pot when you are reheating it. Thaw soup in the refrigerator overnight. Bring to a boil add egg noodles and cook until al dente.

Nutrition

Serving: 1 | Calories: 250cal | Carbohydrates: 26g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 165mg | Sugar: 2g | Fiber: 2g | Calcium: 35mg | Iron: 1mg

Originally published December 2012, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes. 

The post Easy Chicken Noodle Soup (25-Minute Recipe) + Video appeared first on The Slow Roasted Italian.

This is legit authentic Italian wedding soup. I make this all the time in a large soup pad, and I obsess over the flavor and the texture of the tender meatballs.

Not only does it have a flavorful broth, but each bite is also full of great flavors. This simmering soup is a personal preference of mine to make all year long.

There is just so much flavor in this popular dish.

A lot of people wait for soup season to roll around before making soups or this Italian soup recipe – but why wait?

This brothy soup is a family favorite of mine, and we love eating it year round. The tiny meatballs and small pasta give you so many textures to enjoy!

This is why I make a large bowl for myself to enjoy, and I tend to stock up on the ingredients when I run to the grocery store. 

This traditional Italian Wedding Soup recipe is a must-make! The marriage of flavors of this filling soup and the rich broth have the best results when made all the time!

This is one of those Italian meatball soup recipes that has better flavor than other soups and takes just a little time to make!

Get your large soup pot ready – and follow the simple steps listed on the recipe card. You’ll love this beloved soup recipe and all those flavorful meatballs!

Add some extra Italian seasoning for more flavor if you want – and that’s it! 

Italian Wedding Soup

Sauteed vegetables, spinach leaves, and homemade meatballs come together in a rich, fragrant broth with acini di pepe — a tiny round Italian wedding soup pasta.

Top each bowl of Italian wedding soup with freshly grated Parmesan and dig right in!

Try another version of meatball soup with ditalini pasta and rich tomato broth, or swap the meatballs for thick sausage links instead.

I also have a stuffed pepper soup with plenty of rice and seasoned beef to keep you feeling full!

Wedding Soup Ingredients and Substitutions

• Meatballs – I used equal amounts of ground chicken and ground sausage for the best Italian wedding soup recipe, but ground beef or ground pork can be used as well. 
  
  A combination will provide plenty of texture, moisture, and flavor. You can also use mild Italian sausage.
  
• Breadcrumbs – You can use regular or herb-seasoned breadcrumbs instead of panko bread crumbs if you prefer.
  
• Veggies – Celery, onion, and carrots, also known as mirepoix, are the foundational wedding soup ingredients. These form the flavorful base of this soup — and many other dishes as well!
  
  You’ll need fresh baby spinach as well, stirred in and wilted right before serving.
  
• Pasta – You may have think pearl couscous when you see Italian wedding soup pasta, but it’s actually acini di pepe! 
  
  It has a much milder flavor and softer texture than couscous, though both are made from semolina flour.

Don’t forget that you can add other seasonings and flavors like garlic powder, fresh parsley, red pepper flakes, fresh garlic, fresh dill, or any leafy greens. 

Best Italian Wedding Soup Recipe Tips and Tricks

• Soak the breadcrumbs! The key to moist meatballs is allowing the breadcrumbs to absorb the milk before adding the other ingredients. 
  
• Stick with chicken broth. While it’s possible to use vegetable broth, your Italian wedding soup won’t have the same rich flavor. You can buy it or add homemade chicken stock! 
  
• Tip for perfect meatballs: These tend to become misshapen while pan-frying, so rotate them gently and frequently while cooking. 
  
  You can also roll them by hand to compact them instead of using a scoop. You can make large or mini meatballs for this marriage soup. 
  
• Want to save some time? Skip the pan-frying and add the meatballs directly to the pot with the other wedding soup ingredients to cook! 
  
  They will be lighter in color but just as delicious. 

Serving Suggestions

Throw together seasonal greens with leftover carrots and celery, then add your favorite dressing. Or, try my copycat Olive Garden salad instead!

Homemade garlic knots would go well with this easy Italian wedding soup recipe, as would a thick slice of crusty bread to mop up every last drop!

Kitchen Tools You Will Need

• Dutch Oven or Heavy-Bottomed Pot
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Cookie Scoops – The medium-sized one is perfect for scooping out meatballs, cookies, ice cream, and more!

Easy Italian Wedding Soup Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Italian Wedding Soup (30 Minute Recipe)

Italian Wedding Soup can be thrown together in 30 minutes for an easy weeknight meal. Enjoy a warm, comforting bowl on chilly nights!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 299cal

Author Donna Elick

Ingredients

• 1/2 cup panko bread crumbs
• 1/2 cup milk
• 1 pound ground meat any combo of chicken/beef/sausage we used ½ pound ground chicken and ½ pound ground italian sausage
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon coarse black pepper
• 1 large egg
• 1/2 cup freshly grated parmesan cheese plus more for garnish
• 1-2 tablespoons olive oil
• 1 cup diced celery
• 1 cup diced onion
• 1 cup diced carrots
• 12 cups chicken broth
• 1/2 cup Acini di pepe pasta
• 5 ounces fresh baby spinach

Instructions

• In a medium mixing bowl, stir the milk into the breadcrumbs and allow the bread crumbs to absorb the moisture before continuing. This will make an extra moist meatball.
• Add ground meats, garlic salt, Italian seasoning, black pepper, egg, and ½ cup parmesan cheese. Use your hands to thoroughly mix the meatball mixture.
• Use a 1 1/2 tablespoon cookie dough scoop to form the meatballs. You can add them directly to the soup mixture to cook or brown them for more color.
• To brown the meatballs, heat the oil in a skillet over medium heat. Cook the meatballs just until browned on all sides (they will cook the rest of the way in the soup).
• Meanwhile, add a bit of olive oil to a heavy bottomed saucepan or Dutch oven.
• Saute celery and onions in the oil until soft and the onions become translucent. Add carrots and chicken broth to the pan and bring to a simmer.
• Stir in the pasta and add the meatballs. Continue simmering until the pasta is cooked to your liking and the meatballs are cooked through (8-10 minutes).
• Remove soup from heat and stir in spinach leaves.
• Serve with freshly grated parmesan cheese and a bit of fresh parsley, if desired.

Notes

Storage: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

This makes about 12 meatballs for the soup. The recipe can easily be doubled and extra meatballs can be cooked through and added to pastas or sauces, or frozen up to 3 months for another time.

The meatballs tend to become misshapen while pan-frying. Rotate them frequently and gently while cooking to help them keep their shape. You can also roll the meatballs in your hands to help compact them. The meatballs will cook through just fine and stay nice and round if you scoop them directly from the mixing bowl into the simmering soup. They will not be browned on the outside, but otherwise will be just as good.

You can use regular or herb-seasoned breadcrumbs instead of the panko if you wish. The key to moist meatballs is letting the breadcrumbs absorb the milk before adding any of the other ingredients.

Nutrition

Serving: 1 | Calories: 299cal | Carbohydrates: 18g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1824mg | Sugar: 5g | Fiber: 2g | Calcium: 146mg | Iron: 3mg

Originally published November 2021, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Italian Wedding Soup (30 Minute Recipe) appeared first on The Slow Roasted Italian.

I love using fresh vegetables to make this simple soup! Making a large pot is a great way to have dinner ready for everyone when the craving strikes.

This easy homemade vegetable soup is a great thing for garden veggies, cold weather, or just a feel-good soup when you want to fill your belly full. 

The next time that you are craving veggie soup, you’ll love the depth of flavor of this one. Adding all the colorful veggies into the soup pot not only looks great, but it adds so much extra flavor.

Pair with some crusty bread or a little bit of croutons, and you’ll have one of the best vegetable soups there is. 

Easy Vegetable Soup

If there’s one thing you learn to make from scratch, it should be homemade soup! It’s comfort food at its best!! 

As much as I love almost every meaty soup and stew out there, a vegetable soup recipe that’s easy just can’t be topped. 

This may be a simple vegetable soup recipe, but that doesn’t mean it’s bland! 

On the contrary: the garlic herb potatoes, tangy tomatoes, onions, and celery add all of the fresh, peppery, savory, and rich flavors you could ever want in a vegetable broth soup.

Need carbs to feel like you’ve had a complete meal? Try this easy vegetable soup with tortellini or this quick tomato bisque.

For a hearty soup in less than 30 minutes, my Instant Pot lentil soup is for you. Or try this 15 bean soup with ham!

Ingredient Notes and Substitutions

• Yellow Onion – You want a strong onion to give your soup tons of flavor, so avoid white or red onions. I recommend scallion or leeks as a substitute.
  
• Red Potatoes – These spuds are substantial — they won’t get mushy, even when they go back and forth between the pan and the pot. Your best alternatives are russet or Yukon Gold potatoes.
  
• Vegetable Stock – Try using some homemade stock in this easy vegetable soup recipe! 
  
  As for substitutes, you can use some bouillon cubes or mushroom broth. Chicken or beef broth works too!
  
• Canned Diced Tomatoes – We absolutely need these tomatoes for some rich, acidic flavor. Otherwise, the flavor falls a bit flat. 
  
  Don’t drain them — we want all of that tasty tomato juice! Plus, it’s one more way to make this vegetable soup recipe easy.
  
• Frozen Mixed Vegetables – This is usually some combination of peas, carrots, corn, and green beans. But honestly? 
  
  Use any mix of frozen veggies that you want! Sometimes I throw frozen broccoli and cauliflower in there too. 
  
  Frozen peas, diced sweet potatoes, fresh tomatoes, diced bell pepper, white beans, and any other fresh produce can be added to this homemade vegetable soup recipes as well. 
  
  The more you add , the more of that yummy flavor of the soup you’ll have! If you want to use fresh veggies like sweet corn in this easy veggie soup, you can do that also! 

Common Mistakes When Making Vegetable Broth Soup

• Veggie pieces that are too big.

Not only do big chunks of vegetables make a mess, but you don’t get a good distribution of flavor in this easy vegetable soup. 

So chop them all into similar, bite-sized bits that are similar in size.

• Forgetting to sauté the potatoes.

That time in the pan with the basil, garlic, and olive oil is time well spent — and super necessary! 

Otherwise, the potatoes won’t add much flavor at all, and they’ll have a far less appetizing texture.

Storing and Reheating Leftover Soup

Veggies tend to get soggy when they swim in the broth for too long, so try to eat leftovers within 4 days. 

To reheat the leftover vegetable soup, warm the soup on the stovetop over medium heat just until all of the vegetables are warmed through. 

Microwaving tends to cook everything more rather than reheat.

This easy vegetable soup recipe is also freezer-friendly! It will keep for up to 6 months as long as it’s stored in an airtight container. 

Freezer bags, glass jars, or even a freezable plastic container will work. 

Easy Vegetable Soup Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Vegetable Soup Recipe (in Just 35 Minutes)

Easy Vegetable Soup is hearty, satisfying, and just plain delicious! Use your garden veggies for this super simple vegetable soup recipe.

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 262cal

Author Donna Elick

Equipment

• sauce pan

Ingredients

• 3 tablespoons olive oil
• 3 stalks celery diced
• 1 large yellow onion chopped
• 3 large red potatoes chopped into 1-inch cubes
• 1 teaspoon garlic salt plus more to taste
• 1 teaspoon dried basil
• 6 cups vegetable broth
• 15 1/2 ounces canned diced tomatoes undrained
• 12 ounces frozen mixed vegetables
• chopped parsley optional (for garnish)

Instructions

• In a large saucepan, heat up the olive oil to medium high heat. Add the celery and onions and sauté for one minute until slightly softened.
• Add the potatoes to the sauté. Season with garlic salt and dried basil and cook for another 5 minutes.
• Pour in the vegetable broth, diced tomatoes, and mixed vegetables and stir everything together.
• Bring the soup to a boil.
• Reduce the heat to a simmer and cover.
• Let simmer for 20-25 minutes or until the potatoes are fork tender.
• Serve topped with minced parsley, optional.

Nutrition

Serving: 1 | Calories: 262cal | Carbohydrates: 45g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 1495mg | Sugar: 7g | Fiber: 7g | Calcium: 66mg | Iron: 3mg

Originally published September 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Vegetable Soup Recipe (in Just 35 Minutes) appeared first on The Slow Roasted Italian.

This is such a great recipe and tastes so much like traditional chicken pot pie. The buttery biscuits paired with the fresh vegetables will leave the whole family wanting more. 

It’s a hearty weeknight meal, and most of the time, this easy chicken pot pie recipe might even have some leftovers to enjoy later! 

It’s not only the ultimate comfort food, but it’s the best way to create a delicious dinner for everyone to love. 

If you are a fan of traditional pot pie. you have to try this spin on the classic comfort food. It’s all the flavors but whipped into an easy chicken casserole. 

I like to pair it with a nice green salad to round out the complete meal, but you really don’t have to add anything to this hearty dish if you don’t want to! 

I think you’ll agree that this is the best chicken pot pie casserole and you’ll be hooked the first time you make it. 

It’s a comforting meal, with tender chicken and literally has all the flavors of a chicken pot pie. 

A little bit of this creamy casserole goes a long way – and a favorite thing of mine to do is change up the type of mixed vegetables that can be added. 

It’s a simple way to help get the entire family to eat more veggies when you pack this easy dinner recipe full! 

The next time that you are craving golden brown chicken pot pie, keep this recipe handy. It’s a great way to whip up a yummy dish! 

Chicken Pot Pie Casserole

You’ve definitely heard of chicken pot pie, but have you ever thought about making it into a casserole?

This hearty chicken pot pie casserole is packed with tender poultry, veggies, and a creamy gravy — and topped with flaky Pillsbury Grands buttermilk biscuits. 

Flavorful vegetables, chicken, and biscuits in gravy… what more could you ask for?!

Whether you’re looking for something to fuel your family, or are hosting a party, this crowd-pleasing recipe for easy chicken pot pie casserole will have everyone coming back for seconds!! 

If you get enough chicken pot pie, be sure to try my recipes for a mini version and my rift on the KFC classic! Oh, I’ve also made it into soup!

For another crowd-pleasing comfort chicken casserole, try our Chicken Cordon Bleu Casserole!

Ingredient Notes and Substitutions

• Cooked Chicken – This chicken pot pie casserole recipe is great for using up leftover chicken! 
  Use what you have in the fridge or a rotisserie chicken works wonderfully too. 
  
  If you don’t have any leftovers, whip up a batch of crockpot shredded chicken instead!
  
• Vegetables – You’ll need carrots, celery, and frozen peas, as well as some onion and garlic. 
  
  Feel free to play around with the veggies that you use, or keep things traditional and use what’s listed on the recipe card. I like to use fresh veggies and frozen veggies for the flavorful filling! 
  
• Heavy Cream – The base of your creamy sauce for this chicken and biscuits in gravy casserole!
  
• Biscuits – I swear by my trusty Pillsbury Grands buttermilk biscuits! If you have a different preferred brand, you could use that instead.
  
• Seasonings – Changing and adding seasonings is one of my favorite things. I like to vary and add garlic powder, black pepper, onion powder, and salt to the creamy filling. 

Helpful Tips for Making This Easy Chicken Pot Pie Casserole 

• Size matters.

For your chicken, at least! Make sure to dice the meat into small, bite-sized cubes so that the flavors infuse the way that you want them to.

Again, you can also shred your chicken! Follow the shredding instructions laid out here — all you need are cooked chicken, a few forks, and some patience.

• Use frozen veggies as a shortcut.

You’ll note that I say to use frozen peas for this recipe, but you can certainly use frozen carrots and celery too! 

Doing so will make this easy chicken pot pie casserole even easier!

Keep in mind that frozen vegetables do contain more moisture than non-frozen, so you will need to sauté them for a little longer so that excess moisture cooks off. 

• Place your biscuits carefully.

Once you’ve added the base of your chicken and biscuit casserole to the baking dish, you need to pay close attention to your biscuit placement. 

Add the quartered biscuit dough so that the pieces are evenly distributed on top before you pop it in the oven. You’ll get perfectly baked results every time!

Storing and Reheating Leftovers 

Store chicken pot pie casserole in an airtight container in the fridge. 

It will keep for about 5 days, but I recommend eating leftovers sooner rather than later for the best texture and consistency. 

Chicken and biscuits in gravy go mushy fairly quickly.

Reheat single servings in the microwave in 30-second bursts until warmed through. You can also reheat in your oven at 350°F for about 20 minutes.

Kitchen Tools You Will Need

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.

Chicken and Biscuit Casserole FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Easy Chicken Pot Pie Casserole Recipe with Biscuit Top

Chicken Pot Pie Casserole features the ultimate blend of creamy goodness and savory chicken in every bite!

Course Main

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 368cal

Author Donna Elick

Equipment

• 9×13 baking dish
• large skillet
• nonstick cooking spray

Ingredients

• 6 tablespoons salted butter room temperature, divided
• 1 cup chopped yellow onion
• 3 cloves garlic minced
• 1 cup diced carrots
• 1 cup diced celery
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups chicken stock
• 3/4 cup heavy cream or half & half
• 2 cups cooked chicken diced or shredded
• 1/2 cup frozen peas
• 1 16.3 ounce can Pillsbury Grands buttermilk biscuits, refrigerated 16.3 ounce Pillsbury Grands buttermilk biscuits, refrigerated

Instructions

• Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish with non-stick spray and set it aside.
• In a large skillet over medium heat, melt 2 tablespoons of butter. Once the butter has melted, add the onions and garlic, and sauté them for about 3 minutes until they become transparent.
• Add the chopped carrots and celery to the skillet and continue cooking for another 5 to 7 minutes until they become tender. Sprinkle all-purpose flour over the vegetables and stir until they are well coated and lightly roasted.
• Gradually pour in the chicken broth and heavy cream while stirring continuously to avoid any lumps. Keep cooking until the mixture thickens and starts to bubble.
• Remove the skillet from heat and add the diced, cooked chicken and peas to the mixture. Stir well to combine all the ingredients.
• Transfer the chicken mixture to the prepared baking dish and spread it evenly.
• Meanwhile, separate the biscuit dough into 8 pieces and cut each piece into quarters.
• Arrange the quartered biscuit dough evenly over the chicken mixture in the baking dish. Melt the remaining 2 tablespoons of butter and brush it over the arranged biscuit dough.
• Place the baking dish in the preheated oven and bake for approximately 20 to 25 minutes, or until the biscuit dough turns golden brown and the sides of the dish are bubbly. Allow it to rest for 5 minutes. Optionally, brush the cooked biscuits with any remaining melted butter. Serve immediately by scooping portions.

Notes

Make sure to dice the cooked chicken into small, bite-sized cubes to ensure a proper infusion of flavors.

Evenly place and spread the quartered biscuit dough before baking to ensure more uniform baking.

Nutrition

Serving: 1 | Calories: 368cal | Carbohydrates: 17g | Protein: 17g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 101mg | Sodium: 480mg | Sugar: 5g | Fiber: 2g | Calcium: 59mg | Iron: 1mg

Originally published September 2023, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Chicken Pot Pie Casserole Recipe with Biscuit Top appeared first on The Slow Roasted Italian.

Not much brightens up a dish more than the flavor of sweet citrus fruits. 

Fresh oranges, limes, and lemons are available all year long, so be sure to stock up and add their tangy flavor to your favorite dishes. They’re a great source of vitamin C!

You can easily make this for a light lunch or whip up this healthy chicken salad recipe with minimal effort for a simple dinner. 

Chicken recipes like this are full of fresh flavors and are fast and simple! 

Once you combine chicken with the rest of the simple dressing ingredients, you’ll find that you have the perfect balance of flavor and taste. 

This classic chicken salad recipe is perfect for easy lunches and really does make the best chicken salad. 

Lemon Chicken Salad

Why put lemon juice in chicken salad? To brighten up your favorite chicken salad sandwich with a burst of citrus, of course! 

Italian herbs and seasoning round out the flavor in this lemon chicken salad recipe, and every bite has the right amount of crunch from a handful of chopped celery.

If you’re looking for more chicken salad recipes, I have plenty of options that include greens or noodles!

There’s a homemade version of Panera’s popular Green Goddess or a barbecue favorite that makes enough to feed the whole family.

More fresh chicken salads we love making is our Chicken Salad with Grapes and Apples & our Copycat Costco Chicken Salad that taste like it came right from Costco!

For something more filling, try a bowl of my bacon ranch pasta salad or this refreshing pesto version with chopped tomatoes and mozzarella.

How to Make Lemon Basil Chicken Salad

1. First, prepare two boneless, skinless breasts however is easiest. Chicken breasts vary in size, but on average, they weigh about 6 ounces each. 
   
2. Shred the meat once it is cooked, then add it to a large bowl with the rest of the ingredients. 
   
3. Mix everything with a fork until well combined and enjoy — it’s that simple!

Serving Suggestions

There are so many different ways to enjoy the bright flavors of lemon chicken salad! The good news is that you can change it up! 

• Pile it on your favorite sandwich bread or lettuce wraps.
• Use it as a dip for crackers or pita chips.
• Add a scoop to some greens with a drizzle of vinaigrette.

Lemon Chicken Salad Recipe Tips and Tricks

Time Saving Tip

I often make a big batch of shredded chicken in the crockpot to have on hand for recipes like this one. 

Even using a rotisserie bird from the store would cut down on prep time! 

Want extra lemon flavor?

Use this easy baked lemon chicken recipe for lemon basil chicken salad, so the meat is infused with citrus as well. 

Lower Fat Option

Swap the mayo for plain yogurt, and use a Greek variety if you prefer a thicker texture. You can also use light mayo, too. 

Add a little spice.

A few cranks of a pepper mill or a dash of red pepper flakes will kick things up a notch!

Tip for easy shredding

Toss the cooked poultry into a stand mixer fitted with the paddle attachment and turn it on low for a few minutes. 

You can also do this with a hand mixer, but it’s a little more work.

Lemon Chicken Salad FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Best Ever Lemon Chicken Salad Recipe with Basil

This Lemon Chicken Salad includes fresh basil and citrus for a unique twist on the classic recipe. Make it today for lunch or easy dinner!

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 – 4

Calories 700cal

Author Donna Elick

Ingredients

• 2 cooked chicken breasts I used my Baked Lemon Chicken
• 1 cup mayonnaise
• 2 tablespoons chopped fresh basil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon minced garlic
• 2 celery stalks chopped
• juice of 1 lemon

Instructions

• Shred the chicken breast with two forks. Place in a large bowl.
• Add all remaining ingredients. Mix well.
• Garnish with additional basil, if desired.
• Serve alone, as a sandwich, or in lettuce wraps.
• Enjoy!

Nutrition

Serving: 1 | Calories: 700cal | Carbohydrates: 1g | Protein: 36g | Fat: 60g | Saturated Fat: 10g | Cholesterol: 129mg | Sodium: 561mg | Sugar: 1g | Fiber: 1g | Calcium: 38mg | Iron: 2mg

Originally published August 2021, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Lemon Chicken Salad Recipe with Basil appeared first on The Slow Roasted Italian.

Do you love easy lunch ideas? I know I do! I love making this classic recipe on hot summer days, and it’s such a simple way to whip up a quick weeknight meal. 

A lot of people love the flavor of this creamy chicken salad, and I’d have to agree. 

I think that this amazing salad would be great for a baby shower lunch, picnics, or a healthy salad recipe for a quick lunch. 

Being able to use leftover rotisserie chicken really cuts down on meal prep and is actually one of my favorite ways to not waste food. 

I’ll save even more time by buying a store-bought rotisserie chicken instead of cooking my own chicken, and then using that for this meal and a few others. 

And I love that you can enjoy this easy chicken salad as a tasty lunch with lettuce wraps for a low carb option, or on bread – your choice. 

Add a bit of avocado and boom – you’ve created a delicious avocado chicken salad as well! 

I also keep this simple chicken salad recipe light by adding fresh vegetables as the side dish. I might have a slight obsession with this easy meal – but hey, why not? 

It has a good depth of flavor and is a healthy recipe to feed myself and the family. It just might be your new favorite, too! 

Rotisserie Chicken Salad Recipe

Made with a beautifully seasoned creamy sauce, juicy shredded chicken, zesty lemon juice, and toasted almonds, this classic chicken salad recipe is bound to be a family favorite.

Starting with a rotisserie chicken saves you time and gives you lots of vibrant flavor. 

It doesn’t matter if you are in the mood to be lazy or just need a quick meal, rotisserie chicken will always save the day.

Want more chicken salad? Another of my favorites is our Chicken Salad with Grapes and Apples!

Looking for more salads? We have everything from pasta salads to fresh veggie salads — and my famous cheesecake salads, of course!

Fans of rotisserie chicken salad need to try our Copycat Costco Chicken Salad next! We take the flavors you love from Costco and show you how to make them right at home!

Classic Chicken Salad Tips and Tricks

• No rotisserie chicken? No problem! Swap it for 2 large cooked chicken breasts instead. It will still be tender and delicious. You could also use leftover roast chicken for easy and flavor. 
  
• Don’t forget the dark meat. I know it’s tempting to just use white meat, but the leg and thigh are where most of the flavor is. Shred it off the bones and add it in!
  
  In a hurry? If you don’t have time to chill rotisserie chicken salad, you can eat it right away. 
  The flavor will be more robust if you do have time to put it in the fridge, but it’s not required.
  
• Toasting the almonds. To give the almonds an extra crunch and deeper flavor, toast them. 
  
  Bake for 5-8 minutes at 350 degrees or toss in the microwave for 30-second intervals for a total of 2 – 2 ½ minutes.
  
• Slice the celery thin. Keeping the celery small will give you a nice crunch, but it won’t overwhelm your classic chicken salad.
  
• Add some variety! You can easily swap the Dijon mustard for yellow mustard. 
  
  You can add extra scallions for some added heat, or leave the almonds out completely. This rotisserie chicken salad recipe is completely customizable!
  
  Slice some red onion, green onion, diced bell pepper, fresh dill, sunflower seeds, bite-sized pieces of walnuts, sliced fresh grapes, and any of your other favorite things! 

Serving Suggestions

While this rotisserie chicken salad recipe is amazing as a chicken salad sandwich, there are plenty of other creative ways you can serve it.

If you do serve it as a sandwich, it’s great when topped with lettuce and tomatoes.

Put classic chicken salad on a platter with mini bell peppers, crackers, pretzels, or crunchy breadsticks. Eat it like a dip!

Or, place a dollop of rotisserie chicken salad in the center of a large piece of lettuce or tortilla then roll it into a wrap.

It also makes a really tasty topper for a veggie salad!

Rotisserie Chicken Salad FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Easy Rotisserie Chicken Salad Recipe (Costco Copycat)

This Rotisserie Chicken Salad Recipe is a must-have for an easy lunch or summer gatherings like picnics and potlucks.

Course Salad

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 2 – 4

Calories 1020cal

Author Donna Elick

Ingredients

• 1 rotisserie chicken shredded
• 1/2 cup mayonnaise
• 1/4 cup toasted almond slivers optional
• 1 celery stalk thinly sliced
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped scallion optional

Instructions

• Add all of the ingredients to a medium mixing bowl and mix until combined.
• Chill for 1 hours for best flavor.

Nutrition

Serving: 1 | Calories: 1020cal | Carbohydrates: 5g | Protein: 86g | Fat: 73g | Saturated Fat: 14g | Cholesterol: 312mg | Sodium: 2036mg | Sugar: 1g | Fiber: 2g | Calcium: 51mg | Iron: 1mg

Originally published August 2021, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Rotisserie Chicken Salad Recipe appeared first on The Slow Roasted Italian.

At the heart of any Hawaiian lunch plate is the humble macaroni salad! If you’re on the hunt for delicious salads, add this simple dish to your list! 

I love this simple recipe – and I think you will, too. It’s one of those side dishes that have the perfect creamy texture with a little bit of prep work needed. 

Amazing recipes like this use simple ingredients to make the perfect texture. Forget about traditional macaroni salad, and try my most popular side dish. 

There’s a good reason that this Hawaiian dish is a great addition to any main course. 

The green onions, the creamy dressing, and the cooked pasta create a new family favorite. If you’re a fan of Hawaiian cuisine, this easy recipe needs to happen! 

Hawaiian Macaroni Salad Recipe

Incredibly tasty and budget-friendly, this is one easy pasta salad recipe that you’ll want to make again and again!

The concept of noodles and vegetables tossed in dressing can be found around the world, but the combination of flavors used is unique to this string of islands.

Creamy homemade dressing with a touch of brown sugar adds a delightful sweetness to this Hawaiian mac salad. 

And tiny bits of red onion, celery, scallions, and carrot add texture and crunch for one delicious bite!

There’s one secret ingredient that you won’t want to miss — apple cider vinegar! It adds just the right amount of bite without leaving an unpleasant aftertaste.

I love the sweet and tangy flavor of so many Hawaiian-style dishes. 

From ham and beef kabobs to BBQ pulled pork sliders, there are plenty of options to have you dreaming of sandy beaches.

Hawaiian Mac Salad Recipe Tips and Tricks

• Don’t skip the apple cider vinegar! Tossing the hot, drained noodles with this ingredient allows them to really soak up that tangy flavor. 
  
  For extra zip, you can add some to the dressing as well.
  
• Follow the steps carefully. The noodles need time to soak up the ACV while you prepare the dressing. 
  
  Also, mixing the warm pasta with a portion of the dressing and the firmer vegetables helps create a nice creamy dish.
  
• Chill well before serving. Chill the Hawaiian style macaroni salad for 1 hour in the refrigerator before adding the last of the ingredients, then chill again for 3 to 4 hours for best results.
  
• Time saving tip: Look for pre-grated carrots in the produce department of your local store. It takes time to do shredded carrots, but sometimes I do this while the pasta cooks. 
  
  Or, get thick grated carrot pieces by putting whole, peeled carrots through the grater attachment of your food processor. It’s much faster than a box grater! 

Hawaiian Pasta Salad Serving Suggestions

This Hawaiian macaroni salad recipe is a staple of the traditional “plate lunch” that is common across the islands.

It includes this creamy side, a big scoop (or two) of rice, and some sort of protein, while a “mixed plate” has an additional entree for a heartier meal.

Pulled pork or teriyaki chicken are great choices, or try smoked salmon for something a bit lighter.

Hawaiian Style Macaroni Salad Kitchen Tools

• Large Pot and Strainer for the pasta
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Hawaiian Macaroni Salad FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Authentic Hawaiian Macaroni Salad (Easy Recipe)

Hawaiian macaroni salad is a deliciously creamy side that’s the perfect balance of tangy and sweet. Try this easy pasta salad recipe today!

Course Side Dish

Cuisine Hawaiian

Method Stovetop

Prep Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 -10

Calories 526cal

Author Donna Elick

Equipment

• mixing bowls
• dutch oven
• strainer
• serving bowl

Ingredients

• 1 pound elbow macaroni
• 1 tablespoon apple cider vinegar
• 1 1/2 cups mayonnaise
• 1/2 cup whole milk
• 1 teaspoon black pepper
• 1/2 teaspoon sea salt or Himalayan sea salt
• 1 tablespoon brown sugar
• 1/4 red onion diced small
• 1 1/2 cups carrots grated
• 2 stalks celery diced
• 3 scallions sliced

Instructions

• In a large pot of boiling salted water, cook the macaroni noodles until they are very plump (several minutes longer than recommended cook time).

  Drain pasta. Sprinkle apple cider vinegar over the pasta and toss to combine.
• Place the pasta in a large mixing bowl and cover with plastic wrap. Allow the apple cider vinegar to soak into the pasta for about 15 minutes.
• Meanwhile, whisk together mayonnaise, milk, pepper, salt, and brown sugar. Taste mixture and adjust seasoning to taste. You can also add additional apple cider vinegar to this dressing mixture for a bit of extra zing.
• Pour half of the dressing mixture over the pasta and add the red onion and carrots. Toss together (the pasta should still be warm). Cover with plastic wrap (or a lid) and refrigerate for about 1 hour until pasta has cooled completely and the dressing mixture has soaked into the pasta.
• Toss salad with remaining dressing, celery, and scallions. Refrigerate, covered for 3-4 hours longer.
• Serve pasta alongside traditional Hawaiian mixed plate dishes.

Notes

1. Serve pasta alongside traditional Hawaiian mixed plate dishes.
2. Keep refrigerated in an airtight container for 3-4 days.
3. We use pre-grated carrots from the produce department at the grocery store. You can also make matchstick carrot pieces by putting whole, peeled carrots through the grater attachment on your food processor.
4. Tossing the hot pasta with the apple cider vinegar allows the noodles to really soak up the flavor. Mixing a portion of the dressing and some of the vegetables with the warm pasta aids in making a nice creamy salad.
5. Adjust the seasonings to your personal taste. You can also vary the add-ins. Some diced ham and pineapple and a little extra brown sugar in the dressing would be delicious! Bacon or kahlua pork would also be yummy.

Nutrition

Serving: 1 | Calories: 526cal | Carbohydrates: 48g | Protein: 9g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 447mg | Sugar: 5g | Fiber: 3g | Calcium: 53mg | Iron: 1mg

Originally published March 2022, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Authentic Hawaiian Macaroni Salad (Easy Recipe) appeared first on The Slow Roasted Italian.

This classic pasta salad is exactly what I think of when summer sides come to mind!

Passed down from my mom, we enjoyed this macaroni salad recipe with egg at every family gathering for most of my life, and I’m so happy to be able to share it with you.

Southern Macaroni Salad

I shared stories of my mom with you when we shared her Southern Style Potato Salad recipe, which is so precious to me.

This is another of her famous recipes.  Her Southern macaroni salad was on our table at every summer gathering, right next to that potato salad.

Each bite contains a creamy dressing with hard-boiled eggs for richness, plus celery and onion for crunch.

Even better, you can whip up a batch of this old fashioned macaroni salad with tuna in less than 30 minutes!

In my opinion, this is hands down the best macaroni salad you’ll ever make, but I admit that I may be a bit biased.

Try a taste of the islands with a Hawaiian mac salad, or indulge your cravings with this version that has the flavors of a McDonald’s Big Mac!

Not a fan of creamy dressings? We have plenty of other pasta salad recipes made with vinaigrette or a light homemade dressing.

Creamy Macaroni Salad Recipe Ingredients

• Pasta – It wouldn’t be a mac salad recipe without elbow macaroni!
  
  You could get away with rotini or small shells if needed, but I really recommend sticking with the classic shape.
  
• Hard-boiled eggs – These add a delicious richness to Southern pasta salad, plus tons of flavor! Try my easy-to-peel air fryer method instead of waiting for water to boil on the stove.
  
• Veggies – Celery and onion add plenty of crunch to this macaroni salad recipe with egg, plus they won’t water down the dish as other vegetables would.
  
  Adjust the size of your dice depending on your preference — larger pieces for more crunch or teeny-tiny bits for picky eaters.
  
• Mayonnaise – Nana always used a blend of regular mayo and Miracle Whip. The latter is a bit sweeter and has extra spices mixed in.
  
  Watch the consistency as you mix everything up, since you may prefer to use less than the recipe calls for!
  
• Seasonings – All you need for Southern macaroni salad is salt and pepper, but I sometimes like to add a little paprika for color and warmth.
  
  If you want a little more heat, try a dash of cayenne as well.

Kitchen Tools You’ll Need:

• Large pot and strainer for the noodles
  
• Quality knives and a big solid cutting board make prepping a breeze and are well worth the investment.
  
• Large serving bowl – This one is my go-to! It holds enough for large gatherings, and the clear glass allows your creations to shine.

Southern Pasta Salad FAQ

Prep Ahead Instructions 

Southern macaroni salad is best when chilled, and it tastes even better the next day!

Chilling overnight allows the flavors to meld, plus the noodles will soak up some of the dressing.

You can also prep all of the ingredients a day or two in advance to make assembling this dish even quicker.

Store the chopped veggies, hard-boiled eggs, and cooked pasta in separate containers in the refrigerator until you’re ready to use.

How To Store Old Fashioned Macaroni Salad With Tuna

Because of the mayonnaise, Southern macaroni salad needs to be kept well chilled to prevent it from spoiling.

Store it in the refrigerator until it’s time to serve, and don’t leave it out at room temperature for more than an hour or two.

Leftovers will last for 3 to 5 days in the refrigerator. Keep the bowl tightly covered, or transfer the leftovers to an airtight container instead.

Enjoy!
With love, from our simple kitchen to yours. 

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Southern Macaroni Salad + Video

Southern macaroni salad is deliciously creamy, with perfect crunch and tangy flavor. Make this recipe for a simply delicious BBQ side dish!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 16

Calories 618cal

Author Donna Elick

Ingredients

• 2 pounds dried elbow macaroni
• 3 large hard boiled eggs
• 3 stalks celery diced
• ½ medium onion peeled and diced
• 3 3/4 cups mayonnaise (a 30-ounce jar Hellman’s) divided (SEE NOTES)
• 1 3/4 cups Miracle Whip (1/2 of a 30-ounce jar) divided (SEE NOTES)
• 2 teaspoons kosher salt
• 2 teaspoons fresh ground black pepper

Optional:

• 6 ounces water-packed tuna fish drained
• 1/4 teaspoon paprika for garnish

Instructions

• Bring a large pot of salted water to a boil. Cook pasta to al dente according to directions on the package.  Pour into a strainer to drain water and set aside (in strainer).
• Meanwhile, dice onion and celery and chop hard-boiled eggs.  Add ½ of mayonnaise and ½ of Miracle Whip to the pasta pot.  Add tuna (if using), plus onion, celery, and chopped eggs.  Stir to combine.
• Add drained pasta and stir until well combined.  Add remaining mayonnaise, Miracle Whip, salt and pepper and stir to combine. Taste for flavor and add more seasoning if needed.
• Sprinkle with paprika (if desired).  Chill until ready to serve.

Video

Notes

1. There are large amounts of mayo and Miracle Whip in this macaroni salad; you may want to reduce them.
2. If omitting tuna, subtract 18 calories per serving from nutritional info shown.

Nutrition

Serving: 1 | Calories: 618cal | Carbohydrates: 48g | Protein: 11g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 888mg | Sugar: 5g | Fiber: 3g | Calcium: 29mg | Iron: 1mg

Originally published June 2014, last updated and republished April 2022

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Southern Macaroni Salad Recipe + Video appeared first on The Slow Roasted Italian.