Imagine a soup that's not just a meal, but a culinary adventure that transforms your comfort food into a low-carb, paleo-friendly masterpiece! This Low Carb Chicken Soup with Spaghetti Squash is about to revolutionize your dinner table, offering a guilt-free, incredibly delicious alternative to traditional chicken noodle soup. Packed with tender shredded chicken, vibrant vegetables, and magical spaghetti squash "noodles", this recipe proves that healthy eating can be absolutely mouthwatering and satisfying.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Begin by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper.
- Roast the spaghetti squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and can be easily shredded with a fork. Once cooked, remove from the oven and let it cool slightly before using a fork to scrape out the strands of squash. Set aside.
- While the spaghetti squash is roasting, prepare the soup. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
- Next, add the sliced carrots and diced celery to the pot. Sauté the vegetables for about 5-7 minutes, or until they begin to soften.
- Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Add the shredded cooked chicken to the pot and stir to combine. Season the soup with salt and pepper to taste. Allow the soup to simmer for about 10-15 minutes, letting the flavors meld together.
- Once the spaghetti squash is ready, gently fold the strands into the soup. Stir well to combine and let it simmer for an additional 5 minutes to heat through.
- Before serving, taste the soup and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with fresh thyme leaves for an aromatic touch.
- Enjoy your Low Carb Chicken Soup with Spaghetti Squash, a delicious and healthy meal perfect for any time of the year!
Tips
- Choose a ripe spaghetti squash: Look for a squash that feels heavy for its size with a firm, matte skin and no soft spots.
- Roasting hack: If you're short on time, you can microwave the spaghetti squash instead of roasting. Pierce the halves with a fork and microwave for 10-12 minutes.
- Meal prep friendly: This soup can be made ahead and stored in the refrigerator for up to 4 days, making it perfect for busy weeknights.
- Protein boost: For extra protein, consider adding a handful of cooked quinoa or additional shredded chicken.
- Flavor enhancement: For a deeper flavor profile, try roasting your vegetables before adding them to the soup or using homemade chicken bone broth.
- Storage tip: Keep the spaghetti squash strands separate from the soup when storing to prevent them from becoming mushy.
- Garnish options: Experiment with different herbs like rosemary or parsley, or add a sprinkle of grated Parmesan for extra flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 18g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 55mg
