Chicken Noodle Soup with Spaghetti Squash Recipe
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Jump to RecipeThis chicken noodle soup with spaghetti squash is a hearty and fresh soup recipe loaded with vegetables, delicious squash noodles, chickpeas, and flavorful herby chicken broth! See our step-by-step photos and make this soup today – it’s great for meal prepping, batch cooking, or making ahead for a light lunch or dinner.
Think of this soup as a lighter whole foods version of chicken noodle! It’s a great alternative to traditional soup, made with some fun modern substitutions and ingredients.
Want more cozy soup recipes? Try our frozen cheese tortellini soup, bok choy soup with dumplings, and our favorite cabbage soup with chicken!
This is a fun, modern take on chicken noodle soup – but instead of traditional noodles, we are using delicious roasted spaghetti squash. Spaghetti squash “noodles” are made by scraping the inside of a cooked spaghetti squash with your fork to get delicious strands of squash that look just like spaghetti.
This soup makes a great fall recipe for when spaghetti squash or in season, or in the winter when you want a lighter version of classic chicken noodle soup. It’s inexpensive and made with simple, whole plant-based ingredients. A warming and hearty comfort food!
Notes from Our Kitchen
- This spaghetti squash chicken soup is bright, cozy, and loaded with fresh vegetables!
- It’s easy to make, and a great way to use up spaghetti squash.
- A warming and comforting soup you can enjoy for lunch or dinner.
- It’s a great chicken soup made with whole ingredients.
- Anyone can successfully make this soup by following our step-by-step photos and directions below.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
The base of this soup is spaghetti squash, cooked and scraped into long noodles for the soup. You can bake the spaghetti squash (which you can follow the instructions for below) and you can also cook spaghetti squash in the air fryer too. The dish is a great low carb chicken soup and is also gluten free.
I also use delicious cooked chicken for this tasty soup, from a rotisserie chicken from the store. It’s super convenient and easy way to enjoy chicken. I also use chicken broth as the base of the soup for amazing flavor.
The vegetables in this soup are onions, garlic, carrots, and celery. They are similar to classic chicken noodle.
For the spices in this recipe I use just simple salt, pepper, and thyme. And I love topping the soup with extra fresh parsley for a wonderful flavor.
Additions and Substitutions
- You can add your favorite vegetables into this soup as desired. Adding frozen peas or corn would be great additions.
- You could also switch up the protein and add tofu, steak, or turkey meat if desired.
- Want a more flavorful soup, adding fresh lemon juice gives the broth a fresh, zesty kick.
Step-By-Step Photos and Directions
Step 1: Cook the spaghetti squash: preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash lengthwise, and scoop out the seeds.
Step 2: Brush with olive oil, salt, and pepper and roast the squash on a sheet pan with the cut-side up for 40 minutes. Set these aside for later.
Step 3: Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies become translucent. Add in the carrots and celery and cook for an additional 5 minutes.
Step 4: Then add the shredded rotisserie chicken meat, chicken stock, thyme, salt, and pepper. Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
Step 5: Add the fresh parsley to the soup, and get your cooked spaghetti squash ready. With a fork, gently scrape the spaghetti squash strands into the soup. Stir well to combine.
Step 6: Taste, and add more seasoning if desired. Serve hot! Garnish with extra parsley if desired.
Recipe FAQs
Yes, this spaghetti squash chicken soup it great to meal prep. It’s great to cook a big pot of on the weekend and enjoy for lunches or dinners throughout the week.
Yes, this soup freezes very well. Portion the soup into individual containers (or freezer bags) and freeze for up to 3 months. To enjoy, thaw the soup from the freezer and heat well.
Yes, spaghetti squash works well as noodles in soup – and makes a great alternative to traditional wheat pasta. A wonderful plant-based whole foods version of noodles that works well in this soup in place of normal pasta.
Dietary Modifications
This recipe is a great low carbohydrate version of classic chicken noodle soup. The spaghetti squash is a great low carb alternate to pasta.
This recipe is Whole30 compliant and makes a great soup.
Because the spaghetti squash replaces traditional pasta, this recipe is gluten free. Just be sure that all ingredients (like rotisserie chicken, broth, and spices) are certified gluten free if needed.
More Modern Chicken Recipes
- Air Fryer Mango Chicken Recipe
- Copycat Olive Garden Chicken Giardino Recipe
- Instant Pot Chicken Marbella Recipe
- Chicken Ratatouille Stew Recipe
- Oven Baked Chicken Shawarma Skewers Recipe
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Chicken Noodle Soup with Spaghetti Squash
Equipment
- Large Pot
- Sheet Pan
- Fork
Ingredients
- 1 large spaghetti squash
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- 1 sweet onion chopped
- 2 cloves garlic minced
- 3 carrots diced
- 3 stalks celery chopped
- 1 rotisserie chicken shredded, about 4 cups chicken
- 6 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh parsley chopped
Instructions
- Cook the spaghetti squash: preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash lengthwise, and scoop out the seeds.
- Brush with 1 tablespoon olive oil, salt, and pepper and roast the squash on a sheet pan with the cut-side up for 40 minutes. Set these aside for later.
- Meanwhile, in a large soup pot, heat the remaining tablespoon of olive oil over low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies become translucent. Add in the carrots and celery and cook for an additional 5 minutes.
- Then add the shredded rotisserie chicken meat, chicken stock, thyme, salt, and pepper. Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
- Add the fresh parsley to the soup, and get your cooked spaghetti squash ready. With a fork, gently scrape the spaghetti squash strands into the soup. Stir well to combine.
- Taste, and add more seasoning if desired. Serve hot! Garnish with extra parsley and a drizzle of extra virgin olive oil.
Notes
- You can add your favorite vegetables into this soup as desired. Adding frozen peas or corn would be great additions.
- You could also switch up the protein and add tofu, steak, or turkey meat if desired.
- Want a more flavorful soup, adding fresh lemon juice gives the broth a fresh, zesty kick.
Nutrition
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