Chicken Soup With Spaghetti Squash
"Chicken Soup With Spaghetti Squash" is a heartyand nutritious dish that combines the comforting flavors of chicken soup withthe unique texture and flavor of spaghetti squash. To prepare this dish,spaghetti squash is roasted until tender and then scraped into strandsresembling spaghetti noodles. These strands are then added to a flavorful brothalong with tender pieces of chicken, vegetables such as carrots, celery, andonions, and aromatic herbs and spices. The result is a satisfying and wholesomesoup that is both delicious and nourishing. This recipe offers a creative twiston traditional chicken soup and is perfect for those looking for a healthieralternative to pasta.
Equipment
- Large pot
- Baking sheet
- Fork
- Knife
- Cutting board
Ingredients
1 medium spaghetti squash
2 tablespoons olive oil
Salt and pepper, to taste
1 pound boneless, skinless chicken breasts
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
6 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
Fresh parsley, for garnish
Instructions
Preparing The Spaghetti Squash
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scrape out the seeds.
- Drizzle the inside of each half with olive oil, and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Once cool, use a fork to scrape the squash strands into a bowl. Set aside.
Crafting The Soup
- While the squash is roasting, heat a tablespoon of olive oil over medium heat in a large pot.
- Season the chicken breasts with salt and pepper and sear in the pot until golden, about 5 minutes each side.
- Remove the chicken, set it aside, and add the diced onion, carrots, and celery to the pot. Sauté until the vegetables soften, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth, add the thyme and bay leaf, and bring to a simmer.
- Return the chicken to the pot, cover, and cook for 20 minutes or until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and then return it to the pot.
- Stir in the roasted spaghetti squash strands and simmer for an additional 5 minutes. Adjust seasoning to taste.
Notes
If you have leftovers, this soup stores well in the refrigerator for up to 3 days or in the freezer for a month.