The spaghetti squash in this soup makes a great gluten-free stand-in for noodles. Other than that, it still has all your favorite elements of your favorite chicken soup. It’s light and a little hearty at the same time… and so, so comforting.
This low carb chicken soup recipe makes a large batch, so it can last a while if you’re battling a cold or flu this winter. Otherwise, try freezing half the batch for later.
Servings: 14 cups
Net carbs per cup: 3g
INGREDIENTS
- 2 cups Shredded chicken (cooked)
- 1 cup Carrots (diced)
- 1 cup Celery (diced)
- 1 cup Onion (diced)
- 10 cups Chicken broth
- 1 tbsp Italian seasoning
- 1 medium Bay leaf (whole)
- Sea salt (to taste)
- Black pepper (to taste)
- 1 medium Spaghetti squash
INSTRUCTIONS
In a large pot on the stove, stir together all ingredients except the spaghetti squash. Bring to a boil. Reduce to a simmer and cover. Simmer for 1 hour.
Meanwhile, preheat the oven to 375 degrees F. Poke holes in the spaghetti squash using a sharp knife. Place on a baking sheet and bake for 40-60 minutes, until you can easily pierce through the skin with only a little resistance when using a fork. (Don't overcook to the point where there's no resistance at all, or the noodles will be mushy.)
When the spaghetti squash is done cooking and cool enough to handle, slice it in half and use a fork to scoop out the strands (pull with the fork in the same direction as the strands, cross-wise across the short side of the spaghetti squash).
Right before serving, remove the bay leaf and stir in HALF of the spaghetti squash strands.
Source: Wholesum Yum
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