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chicken noodle soup with spaghetti squash noodles pasta free soup recipes whole foods soups

Chicken Noodle Soup with Spaghetti Squash

By: Kelly Jensen
This 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.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Lunch, Soup
Cuisine American
Servings 6 2-cup servings
Calories 324 kcal

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

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.
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.

Nutrition

Calories: 324kcalCarbohydrates: 20gProtein: 31gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 101mgSodium: 1664mgPotassium: 421mgFiber: 4gSugar: 10gVitamin A: 5741IUVitamin C: 15mgCalcium: 79mgIron: 1mg
Did you make this recipe?Let us know how it was!