Chicken Noodle Soup with Spaghetti Squash
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
Method
- 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.
Nutrition
Calories324kcalCarbohydrates20gProtein31gFat14gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol101mgSodium1664mgPotassium421mgFiber4gSugar10gVitamin A5741IUVitamin C15mgCalcium79mgIron1mg
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.