Indulge in a bowl of comfort with this hearty and wholesome Chicken and Spaghetti Squash Soup. Bursting with comforting flavours and nutritious ingredients, this recipe is a celebration of simplicity and taste.
Spaghetti squash mimics noodles in this delicious and easy chicken soup. Cooking the chicken right in the soup adds even more flavour and microwaving the squash keeps things quick. If you don't have a microwave you can follow my oven roasted spaghetti squash method.
If you love spaghetti squash you might also want to try my Bolognese Stuffed Spaghetti Squash or how about a Taco Filled Spaghetti Squash? Or if more cozy Fall & Winter soup recipes are what you're after check out this Easy Creamy Chicken Soup and Easy Cabbage Roll Soup recipes.
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Why You Will Love This Recipe
Easy to Make: This spaghetti squash soup comes together quickly and easily making it a perfect option for a weeknight meal that the whole family will love!
Versatile: As with most soups, this recipe can be customized to suit your needs. Whether you want to add extra veggies, adjust the seasoning, or use leftover chicken, you have the flexibility to make it your own.
Perfect for Meal Prep: Prepare a pot on the weekend and enjoy it during the week for a quick supper or lunch option. Double the batch and freeze individual portions for a quick and healthy lunch option.
Nutritious and Balanced: Packed with wholesome ingredients like spaghetti squash, spinach or arugula, and protein packed chicken, this soup is not only delicious but also nutritious, making it a guilt-free option for those looking for a satisfying soup.
🥘Ingredients and Substitutions
Olive Oil: Any neutral-flavored oil like canola oil, vegetable oil, or avocado oil can be used instead of olive oil.
Onion: White, yellow, Spanish or sweet onions all work for this recipe. Leeks are also a delicious addition.
Garlic: If fresh garlic is not available, you can use garlic powder or garlic paste as a substitute. ¼ teaspoon of garlic powder or paste for every clove of garlic is a good place to start. Adjust the quantity based on your taste.
Chicken Broth/Stock: You can use vegetable broth or stock as a vegetarian alternative.
Chicken: I used boneless chicken thighs but you can use chicken breasts, or leftover rotisserie chicken. You can also use bone-in chicken but remove the skin first. For a vegetarian option, you can omit the chicken altogether or substitute it with tofu or white beans for added protein.
Baby Arugula or Spinach: Other leafy greens like kale, Swiss chard, or collard greens can be used as substitutes for arugula or spinach.
For a complete list of ingredients see the recipe card below.
Variations
Mix up the Veggies: The possibilities are endless when it comes to the vegetables you can use for this soup. My top pics are mushrooms, tomatoes, green peas, corn, red pepper, cauliflower, or green beans.
Make it Without Spaghetti Squash: If spaghetti squash isn't available and you still want that noodle-like texture try it with spiralized squash, sweet potato, or zucchini. Another great alternative is shredded cabbage. Each can be added into the soup raw but will require different cooking times.
Make it Vegetarian: Swap out the chicken broth for vegetable broth and replace the chicken with tofu, white beans or chickpeas.
🔪How to Make Spaghetti Squash Soup
Step 1: Cook the spaghetti squash and scrape out the flesh with a fork maintaining the strands. This photo is of a roasted squash. If you cook the squash in the microwave you won't have any browning, which is fine for this soup.
Step 2: Over medium heat, sauté the vegetables until softened. I like to add the garlic in the last one or two minutes of cooking to avoid burning.
Step 3: Add the broth/stock to the pot and bring it up to a boil.
Step 4: Add the chicken and reduce the heat so the soup is just simmering. Cover and continue simmering for 15 to 20 minutes or until chicken is cooked through. If using cooked chicken reduce cooking time to 10 minutes.
Step 5: Remove the chicken from the pot and shred or chop it into bite sized pieces. I like the texture of shredded chicken in soup and using 2 forks makes this easy to do.
Step 6: Add the chicken back to the soup along with the spinach or greens of your choice. Continue simmering until the greens are wilted.
For detailed instructions see the recipe card below.
Expert Tips
Prepare your ingredients - In the restaurant world we call this "mise en place" which means "everything in its place". This is my number 1 piece of cooking advice. Before you start cooking make sure you have all your ingredients measured, chopped, drained etc. This is especially helpful when making one-pan meals that come together quickly.
Adjust the Liquid: Soup making is very flexible. My biggest tip is to always have extra broth or stock on hand to adjust as needed to create the consistency you like or to make adjustments if you add extra ingredients. It's easy to add extra veggies to a soup but you may need to adjust the liquid so it doesn't turn into a stew.
Use Homemade Stock if Possible: While store-bought chicken broth or stock works fine, using homemade stock can elevate the flavor of your soup to the next level. Making your own is super easy and you can freeze it so you have it always on hand. Check out my recipes for Homemade Chicken Stock and Vegetable Broth.
Recipe FAQs
Yes, most soups freeze well. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. Leave some room at the top of the container for expansion, then label and date the containers before freezing. Soup can typically be frozen for up to 3-6 months.
I love to serve soups with crusty bread, crackers, or a side salad. You can also pair soups with sandwiches, quesadillas, or grilled cheese for a more substantial meal.
Overcooking the squash can cause it to become mushy. Checking on it frequently during the cooking process can help ensure you don't end up with over cooked spaghetti squash.
More Soup Recipes
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
Want to say thank you?📖 Recipe
Spaghetti Squash Soup with Chicken
Ingredients
- 1 small spaghetti squash (650 g/1.5 lbs) , 2 to 3 cups cooked
- 2 tablespoons olive oil
- 1 large onion, white or yellow, diced
- 2 large carrots, peeled and diced
- 2 large celery stalks, diced
- 6 large garlic cloves, minced
- 1 teaspoon fresh thyme, minced ,or ½ teaspoon dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups chicken broth/stock ,no or low-sodium
- 500 g chicken thighs (1 lb), boneless, skinless (see note)
- 100 g baby arugula or spinach (3.5 oz)
Instructions
- Cut the spaghetti squash in half lengthwise (see notes). Scoop out the seeds and pulp. Place squash, cut sides down, into a microwavable dish. Add ½ cup of water to the dish and microwave for 10 minutes on full power, or until soft.
- Remove from microwave and let cool for 5 minutes. Once cool enough to handle, use a fork to scrape out the flesh while maintaining the stringiness of the squash. Set aside until ready to use.
- Heat olive oil over medium heat in a large soup pot.
- Add onion, carrots, and celery and sauté for 5 minutes or until starting to soften.
- Add garlic, thyme, salt, and pepper. Continue cooking over medium heat, stirring occasionally for one minute.
- Add chicken broth and chicken. Bring to a gentle simmer. Cover and cook for 15 minutes, or until chicken is cooked through.
- Remove chicken and shred or chop into bite-sized pieces.
- Add chicken and arugula or spinach (if your squash is done you can add it here) and simmer gently for 10 minutes.
- Add chicken back to the soup pot along with the squash and spinach or arugula. Simmer for 5 more minutes.
- Taste and adjust seasoning as needed.
Notes
- Cutting the Squash: Spaghetti squash has a very hard skin to cut through. To make it easier, pierce all over with a paring knife and microwave for 3 minutes just to soften it enough to cut. Alternatively, cut small slits with a paring knife making a perforated line around the length of the squash were you are going to cut before cutting through with a sharp chef's knife.
- Chicken Thighs: You can also use chicken breasts, bone-in chicken, or leftover or rotisserie chicken (approximately 4 cups). Remove any skin before adding to the soup.
- Storage: Keep refrigerated in an air-tight container for 5 up to days or freeze for 6 months.
Betty says
Amazing soup! I could eat this every day! Thanks for the recipe
Andrea says
My pleasure Betty! So happy you liked it!
SUSAN LOCKE says
LOVE this soup.
Tricia Wilkins says
Soup was amazing. It takes a bit of preparation however was well worth it. Thank you
Angie says
Love this soup - have made it multiple times! Keep them coming!!
Suzanne says
Again, another winner. I love your soups as they freeze beautifully and I know I have a good nutritious lunch on hand. Thank you so much. This soup is great. I just plopped about 5 frozen spinach pods in the soup while gently boiling and it was great. I also used leftover roast chicken.
Andrea says
Hi Suzanne!
So happy you enjoyed the soup! Using leftover chicken makes it so fast and easy!
Monique says
This looks delicious. However, as I am allergic to chicken, is there another protein that you would recommend for this recipe?
Andrea says
Hi Monique!
If you can have turkey that would be the next best thing but also ground beef could work. Chickpeas or white beans would be a great plant based substitute! Hope that helps!
Janice Little says
This is AmaZinG! My daughter who has NEVER liked soup asked for another pot made, it is a main staple in the freezer now for lunches ❤️Thank you Andrea!
Sandi says
Made this soup today and substitute d left over turkey instead of chicken. Yum!
Pam Nick says
Andrea, This spaghetti squash and chicken soup was absolutely so flavorful and easy to make.
Hilary says
Have you tried subbing with Kale or Collards? I have some starting to wilt and want to use them up - but don’t want to risk the whole recipe!
Andrea says
Hi Hilary!
You can absolutely sub in any kind of greens you like. Hope you enjoy it!
Ashley says
Wow...the most amazing chicken “noodle” soup. Flavour is spectacular and so not miss the pasta at all! Thanks for the wonderful recipe
Laura L Avery says
This soup looks amazing! I look forward to making it. Is 1/4 cup chopped garlic correct? that seems like ALOT of GARLIC. 🙂
Andrea says
Hi Laura!
Yes that's correct. However, you can add less if you like. Hope you enjoy it!
Paola says
No no no... add ALL the garlic! 🙂
Martine Rutherford says
Hi Andrea,tried your Tex mix chicken,recipe my husband loved it,♥️ me too,it was awesome and fast meal. Next is chicken& spaghetti. Squash soup.Have a great week ,Martine
Diane says
Love the spaghetti squash instead of noodles.
Andrea says
They make a nutritious sub in for noodles. 😊
Chanda McPanda says
What a clever substitute... I am never using stock socking pasta noodles again!
This soup has changed my opinion on spaghetti squash, and it's going to be a staple in my home from now on!
Andrea says
I love this comment so much! I'm so happy you enjoyed it!!
Pam Nick says
I was hesitant about so much garlic in the recipe and reached out to Andrea to make sure it wasn’t a typo which she assured me was not, as I’ve never used so much in a soup before. Let me tell you, I took this soup to a small dinner party and we ended up calling it a “two bowl” hit! All I keep hearing at the dinner table was how delicious it was and that they loved the “spaghetti squash” noodles. The garlic mellowed right out, like she said it would and the greens were a wonderful addition. Another home run, Andrea!
Andrea says
Woohoo! I'm so happy everyone enjoyed it! Thank you for sharing this!
Susan says
This soup was so easy to prepare and delicious. I made it for dinner tonight but it will also come to work with me for my lunch tomorrow! Full of vegetables and so much flavour.
Andrea says
Awesome! So happy to hear you enjoyed it and found it easy to prepare. The leftovers are the best!
Deb Hobby says
Andrea,
Made this tonight it was wonderful and the flavors we excellent .Very easy recipe to follow . Jim says it another keeper .
Even tho the wrong squash was used ,(someone else did the shopping )it was warming on this Chilly night .
Thank you as always
Deb
Andrea says
Amazing! So happy you both enjoyed it! It could be good with any squash!
Tamy says
Another winner!!!!🏆 We decided to sprinkle Parmesan cheese on it and loved the taste! 😋 My daughter actually put the Parmesan Whisps (cheese made into cracker size) in her soup and loved the different texture! Thanks again, Andrea!!!☺️
Andrea says
Fantastic! An excellent addition for sure!
Julie says
I loved this soup!
I thought it had great flavour and the spaghetti squash is in season right now!!! Will be making this one again! Thanks for the recipe
Andrea says
My pleasure! I’m so happy you enjoyed it. Thanks so much for the comment 😊