Chicken Soup with Spaghetti Squash Noodles
This easy chicken soup is light but satisfying, loaded with protein and veggies. Ground chicken makes it easy to make anytime without waiting for leftover roast chicken.
Servings: 4
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.