This Chicken and Spaghetti Squash Soup is so comforting and easy you will want to keep a stock in your freezer! The spaghetti squash act as noodles but with lots of extra flavour and, of course, nutritional value.
We all love chicken noodle soup but what if you can't have noodles or just don't want them? Enter stage right; spaghetti squash! With its noodle-y texture, not only do they make a great substitute, but they also add extra flavour and nutrition!
Nothing fancy here. Most of these ingredients you may already have on hand except maybe the squash.
- Spaghetti squash
- Cooked or raw chicken (see note at the bottom of the recipe for raw chicken instructions)
- Onion - white, yellow or Spanish
- Mushrooms (optional, I happened to have so to use up so threw them in and of course it was delicious!...but up to you).
- Fresh or dried thyme (a bit of fresh sage would be nice to if you happen to have some).
- Chicken or vegetable stock - Homemade or store bought tetra packs.
- Baby arugula or spinach
How to make this soup
- Start with the spaghetti squash because while it's roasting you can prep the rest of the ingredients and make the soup. When the squash is done you can add it to the finished soup. Cut the squash in half lengthwise, drizzle the insides with olive oil and sprinkle with salt and pepper. Place cut side down on a lined tray and bake at 400 degrees F for about 50 minutes or until tender when pierced with a knife. Flip over and scrape out the flesh with a fork. Add right to soup or set aside until the soup is ready. NOTE: Spaghetti squash have a hard skin so it can take a bit of effort to cut through it so take your time and be careful!
- While the squash is baking, dice the onion, carrots, celery and mushrooms. Chop the garlic and measure out the thyme, stock and arugula or spinach.
- Heat the olive oil over medium heat and add the onions, carrots and celery. Cook until tender, stirring occasionally, for about 6 minutes.
- Add the mushrooms, garlic and thyme and continue cooking over medium heat for another 5-6 minutes.
- Add the stock and bring to a boil. Reduce heat to a simmer. Add the cooked chicken, arugula or spinach, and spaghetti squash if it is finished.
- Taste and add salt and pepper as needed. Salt amounts will vary depending on how salty your stock is.
Other Recipes You Might Like
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- THAI STYLE COCONUT CHICKEN SOUP
Chicken and Spaghetti Squash Soup
- 1 medium spaghetti squash
- 3 tablespoon olive oil
- 1 large onion, white or yellow, diced
- 2 large carrots, peeled and diced
- 2 large celery stalks, diced
- ½ lb mushrooms, optional, sliced or diced
- ¼ cup chopped garlic
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 8 cups chicken or vegetable stock
- 4 cups shredded or diced cooked chicken.
- 6 cups baby arugula or spinach
- Salt and pepper to taste
- Preheat the oven to 400 degrees F.
- Cut squash in half lengthwise and scoop out the seeds with a spoon.
- Rub insides and cut edges with olive oil and sprinkle with salt and pepper.
- Place cut side down on a parchment or foil lined tray and bake for 50 minutes. While the squash is baking you can prepare the rest of the soup.
- Heat olive oil over medium heat in a large soup pot.
- Add onion, carrots and celery and sauté for approximately 6 minutes or until starting to soften.
- Add mushrooms, garlic and thyme. Continue cooking over medium heat, stirring occasionally for another 6 mins.
- Add stock and bring to a boil. Reduce heat to a simmer.
- Add chicken and arugula or spinach (if your squash is done you can add it here) and simmer gently for 10 minutes.
- When the squash is done remove from the oven, flip over and scrape out the flesh with a fork. Add to the soup pot.
- Taste and season with salt and pepper as needed.
- Soup will keep, covered, in the refrigerator for 5 days or in the freezer for 6 months.
- If you don't have cooked chicken on hand you can cook the chicken right in the soup. Just dice it up and add it in at step # 4 and simmer for 10 minutes before adding the rest of the ingredients.