Spaghetti Squash Chicken Noodle Soup is a lighter, healthier twist on the classic comfort food. Instead of traditional pasta, this version swaps in spaghetti squash, adding a subtle sweetness and a boost of nutrients.
It’s the perfect cozy bowl for chilly days, packed with tender chicken, flavorful broth, and nourishing vegetables. Whether you’re looking for a gluten-free alternative or just a fresh take on chicken noodle soup, this recipe delivers warmth, heartiness, and incredible flavor in every spoonful!
How To Make Spaghetti Squash Chicken Noodle Soup?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Yield: 4 servings
Equipment Needed
- Baking sheet
- Large pot
- Sharp knife
- Cutting board
- Fork
- Wooden spoon
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare The Spaghetti Squash
Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the halves face down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork. Once done, let it cool slightly before using a fork to scrape out the strands.
2. Sauté The Vegetables
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
3. Add Broth And Chicken
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Add the shredded chicken, dried thyme, and dried basil. Let the soup simmer for about 10 minutes to allow the flavors to meld together.
4. Incorporate Spaghetti Squash
Add the cooked spaghetti squash strands to the pot. Stir well to combine and let the soup simmer for an additional 5 minutes. Season with salt and freshly ground black pepper to taste.
5. Serve
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy the comforting flavors.
Nutrition Facts Of Spaghetti Squash Chicken Noodle Soup
- Calories: 250
- Protein: 20 g
- Carbohydrates: 18 g
- Dietary Fiber: 4 g
- Sugars: 6 g
- Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 50 mg
- Sodium: 800 mg
Tips And Variations Of Spaghetti Squash Chicken Noodle Soup
Vegetarian Option: Replace chicken broth with vegetable broth and substitute shredded chicken with chickpeas or tofu for a protein boost.
Herb Substitutions: Feel free to use fresh herbs like thyme or basil instead of dried ones. Simply double the amount for fresh herbs.
Spice It Up: Add a dash of red pepper flakes or a splash of hot sauce for a spicy kick.
Alternative Cooking Methods: If short on time, cook the spaghetti squash in the microwave. Pierce the squash with a fork several times, microwave on high for 5 minutes to soften, then cut, seed, and microwave the halves face down for an additional 5-7 minutes until tender.
Health Benefits Of Spaghetti Squash Chicken Noodle Soup
Spaghetti squash is a low-calorie, nutrient-dense vegetable rich in vitamins A and C, potassium, and fiber. Replacing traditional noodles with spaghetti squash reduces the carbohydrate content, making this soup a great option for those monitoring their carb intake. Additionally, the lean protein from the chicken supports muscle maintenance and overall health.
Note
For meal prep, this soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed to adjust the consistency.
Conclusion
Spaghetti Squash Chicken Noodle Soup is a wholesome and satisfying twist on the classic comfort food. By swapping traditional noodles for spaghetti squash, I’ve created a lighter, low-carb option that doesn’t compromise on flavor or heartiness.
The tender chicken, aromatic broth, and fresh vegetables come together to make a nourishing bowl of soup that’s perfect for chilly days or whenever you need a cozy, homemade meal.
Whether you’re looking for a gluten-free alternative or simply want to try something new, this soup is sure to become a favorite in your kitchen.
Spaghetti Squash Chicken Noodle Soup
Equipment
- Baking sheet
- Large pot
- Sharp knife
- Cutting board
- Fork
- Wooden spoon
Ingredients Â
- 1 medium spaghetti squash
- 2 tablespoons olive oil divided
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 8 cups chicken broth
- 2 cups cooked chicken shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
InstructionsÂ
Prepare The Spaghetti Squash
- Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the halves face down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork. Once done, let it cool slightly before using a fork to scrape out the strands.
Sauté The Vegetables
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
Add Broth And Chicken
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Add the shredded chicken, dried thyme, and dried basil. Let the soup simmer for about 10 minutes to allow the flavors to meld together.
Incorporate Spaghetti Squash
- Add the cooked spaghetti squash strands to the pot. Stir well to combine and let the soup simmer for an additional 5 minutes. Season with salt and freshly ground black pepper to taste.
Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy the comforting flavors.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.