I started out this month with a spaghetti squash so it only seems fitting that I close with one more recipe using that cooked squash. In January I have focused on low carb recipes. And it’s National Soup Month and the height of cold and flu season so, of course, a low carb chicken noodle soup is what the doctor ordered!
When making a low carb soup, caution signs appear for noodles. Too many carbs! The typical substitution is zucchini noodles, or “zoodles.” However, I wanted to use spaghetti squash as the noodle replacement (And I think spaghetti squash noodles deserve their own word. How about “squoodles?”) Like zucchini noodles, “squoodles” (my recipe, so my word) have very little flavor and adapt easily to most any flavor profile.
In my opinion, the most important ingredient for this soup is the broth. At minimum, use chicken broth but for even better flavor, use bone broth. Homemade, if possible. So much more flavor than the alternatives.
Once you have the spaghetti squash and broth lined up, the rest of the ingredients are pretty standard: carrots, celery, onions, shredded cooked chicken and a few spices. To get things started, I like to cook vegetables in a little oil then add everything else to the pan and bring to a boil. Let this simmer for at least 15 minutes to ensure the vegetables are completely cooked, but an hour is even better.
This soup is warm and satisfying and keeps well in the fridge.
FYI, I have not tried freezing any (I just eat it all, LOL). If you want to freeze it I’ve seen recommendations to separate the squash from the soup and freeze. Combine it later when thawed. I haven’t tried this, but in case you like big batches and the convenience of freezing, it’s something to consider.
This is a perfect soup for a cold winter day!
Low Carb Chicken “Noodle” Soup
- 1 tsp olive oil
- 1 medium onion chopped
- 1 celery rib chopped
- 1 carrot chopped
- 5 cups broth chicken or bone
- 2 cups chicken cooked and shredded
- 1½ cups spaghetti squash cooked and shredded
- ½ tsp thyme
- ¼ tsp garlic powder
- 1 tsp salt or to taste
- 1 bay leaf
- In a medium saucepan, heat oil on medium-high heat. Add onion, celery and carrot and sauté until onion is translucent (about 5 minutes).
- Add broth, chicken, spaghetti squash and all spices. Heat to a boil, lower heat to simmer.
- Simmer, covered, for at least 15 minutes or up to an hour.
Try this Low Carb Chicken Noodle Soup with Keto Snack Crackers!