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
- TACO STUFFED SPAGHETTI SQUASH
- CREAMY CHICKEN AND MUSHROOM SOUP WITH DILL
- 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, no or low-sodium
- 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.
Tricia Wilkins says
Soup was amazing. It takes a bit of preparation however was well worth it. Thank you
Love this soup - have made it multiple times! Keep them coming!!
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.
So happy you enjoyed the soup! Using leftover chicken makes it so fast and easy!
This looks delicious. However, as I am allergic to chicken, is there another protein that you would recommend for this recipe?
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!
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.
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!
You can absolutely sub in any kind of greens you like. Hope you enjoy it!
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. 🙂
Yes that's correct. However, you can add less if you like. Hope you enjoy it!
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
Love the spaghetti squash instead of noodles.
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!
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!
Woohoo! I'm so happy everyone enjoyed it! Thank you for sharing this!
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.
Awesome! So happy to hear you enjoyed it and found it easy to prepare. The leftovers are the best!
Deb Hobby says
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
Amazing! So happy you both enjoyed it! It could be good with any squash!
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!!!☺️
Fantastic! An excellent addition for sure!