This easy Spaghetti Squash Soup is light but satisfying, loaded with chicken and spaghetti squash “noodles”. Ground chicken makes it easy to make anytime without waiting for leftover roast chicken.
If you want cozy, savoury Spaghetti Squash Soup with homemade chicken noodle soup vibes in a quick and simple recipe that’s filling but not heavy, look no further.
Spaghetti squash noodles have a shockingly similar texture and appearance to the real noodles in Lipton noodle soup.
The recipe really has that classic chicken soup flavour that is so nostalgic and cozy, but in a gluten-free, veggie-packed version that the whole family loves.
I feel this was totally meant to be.
P.s. You must also try my Crockpot Chicken Noodle Soup and Instant Pot Chicken Noodle Soup recipes!
How to Make Spaghetti Squash Soup
It’s super quick and easy to make Spaghetti Squash Soup. Cook the spaghetti squash right in the soup broth then pull it apart into strands once tender. No need for a separate cooking step. YAY!
- Layer seasoning and aromatics in a large soup pot over medium heat. We start with a saute of onions, celery and carrots with a good lashing of salt. This draws out the moisture, helping them to soften more quickly, and seasons everything right to the core. It’s a beautiful start.
- Add the ground chicken and cook mostly undisturbed to coax out some maillard reaction (a.k.a. browning), which adds additional deliciousness.
- Pour in the broth, add the squash, and simmer until tender.
- Break apart the squash, add some parsley and crumble some crackers over a steaming bowlful.
Here’s what you need:
- Yellow onion, celery and carrots. The basic soup-starting veggies, sauteed in olive oil with salt and black pepper.
- Chicken. I find it really convenient to keep ground chicken and turkey on my grocery list. It comes in vacuum-sealed packaging that makes it last a surprisingly long time in the fridge, making for healthy, quick meals like this.
If you have leftover roast or rotisserie chicken, feel free to swap in 2 cups cooked, shredded chicken and just add it when you add the broth. - Chicken broth. I like the convenience of boxed broth but often I use the Better than Bouillon, which is also perfect.
- Spaghetti squash. I peel it, halve it, discard the seeds and place the squash cut side down on a cutting board into long strips.
Once it softens in the soup, it shreds almost completely into squash strands on its own, but you can break up any remaining chunks with a fork. - Parsley. If you don’t have fresh, use dried and add it when you add the broth.
Spaghetti Squash Soup Variations
- Italian flavors: Substitute Italian Sausage for the chicken and Italian seasoning herbs (a blend of basil, oregano, garlic, etc.) and/or fresh thyme. Some red pepper flakes are also nice.
- Add More Greens: Incorporate a variety of leafy greens such as spinach, kale, or Swiss chard. Start by sautéing the greens until wilted, then stir them into the soup for added nutrients and flavor.
Make Ahead and Storage for Spaghetti Squash Soup
This Spaghetti Squash Soup is not only easy to make but also convenient for meal prep. Here are some tips for making it ahead of time and storing it properly so you can enjoy it throughout the week.
- Refrigeration: Store spaghetti squash soup in a covered dish in the refrigerator for up to 4 days. When reheating, you may want to add a splash of broth or water to reach your desired consistency, as the soup may thicken slightly.
- Freezing: For longer storage, freeze the soup in individual portions. It will keep well in the freezer for up to 3 months. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers or resealable bags. Remember to label your containers with the date for easy tracking.
- Reheating: When ready to enjoy, simply thaw the soup in the refrigerator overnight or use the microwave if you’re in a hurry. Reheat in a microwave-safe bowl in the microwave or on the stovetop over medium heat until warmed through, stirring occasionally. Ensure it reaches a safe temperature before serving.
Other Favorite Soup Recipes
Spaghetti Squash Soup (Chicken Noodle Style!)
Ingredients
- 6 tbsp olive or avocado oil
- 2 medium onions diced
- 1 large stalk celery sliced
- 3 medium carrots peeled and sliced
- 1 tsp kosher salt divided use
- 1 lb ground chicken
- 6 cups salted chicken broth (if you use unsalted, add about 2 more tsp salt)
- ½ spaghetti squash peeled, seeds removed and sliced thinly
- 2 tbsp minced fresh parsley
Instructions
- Heat oil in a large pot or dutch oven over medium-high heat. Add onions, celery and carrots plus 1/2 tsp of the salt. Cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
- Add the chicken and remaining 1/2 tsp salt.Break up the chicken with a spoon and cook, stirring only occasionally*, until chicken is cooked through and golden in spots. *Reduce heat if onions are getting dark.
- Add chicken broth and spaghetti squash. Cook, covered, until squash is tender, about 20 minutes. Use a fork to shred any chunks of squash (much of it will break into strands on its own when you stir). Sprinkle with parsley and serve.
Would love to try this recipe but spaghetti squash comes in many sizes. When you say half a squash, do you mean half a large squash, medium squash?? An approximate weight would be nice. Thanks, Valerie.
Hi Valerie! Great point — I’ll add a weight to the card. For reference, half of a medium spaghetti squash works out to about 1 to 1 1/4 lb (450-570g) before peeling and seeding. A whole medium squash usually runs 2 to 2 1/2 lbs at the grocery store. Hope that helps!
This sounds very good and I will try it. Have you tried freezing it? I wonder if it would work better than a regular noodle when defrosted.
I haven’t frozen it, but I do think it would freeze well!
I can confirm it did freeze well and the spaghetti squash kept more of a bite to it than regular noodles. I enjoyed it for a number of lunches.