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–+ servings
One bowl of spaghetti squash soup with a spoon.
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4.50 from 48 votes

Spaghetti Squash Soup with Chicken

A hearty and delicious soup that's easy to prepare. The spaghetti squash act like noodles but with more flavour and nutrients.
Prep Time15 minutes
Cook Time30 minutes
Course: Soup
Cuisine: All
Keyword: Chicken, gina livy, soup, spaghetti squash
Servings: 10 cups
Calories: 193kcal
Author: Andrea Mut

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

  1. 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. 
  2. 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. 
  3. Storage: Keep refrigerated in an air-tight container for 5 up to days or freeze for 6 months. 
 

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 12g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 133mg | Potassium: 433mg | Fiber: 3g | Sugar: 4g