Chicken No Noodle Soup is filling but won’t weigh you down. It’s deliciously flavorful and chockfull of chicken and made with spaghetti squash instead of egg noodles.
This low carb Chicken No Noodle Soup makes a yummy lunch and works great for meal prep.
Sorry I didn’t get here to post this one yesterday!! I’ve had a time with my computer this week– I left my charger at my parents house this past weekend. Ugh.
Big problem when your business is primarily computer based. Thankfully my sweet neighbor let me borrow her charger for the evening.
I’m back for spaghetti squash week and today I’m here with a warm bowl of Chicken No Noodle Soup for you sans noodles. Spaghetti squash is a delicious stand in for the noodles!!! In case you missed Monday’s post– check out these rock your socks off Vegetarian Lasagna Spaghetti Squash Boats.
You’re going to love this soup. It’s like super duper flavorful and very light yet filling because of all the protein from the chicken! And all the low carb people say amen.
Chicken No Noodle Soup FTW!
I’m keeping it short today… computer battery is at 2%! AH! Mom is coming over on Thursday….looks like I’m going to need to find another interum solution for the rest of the day and tomorrow.
Chicken “No Noodle” Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
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Chicken “No Noodle” Soup is filling but won’t weigh you down. It’s deliciously flavorful and chockfull of chicken and made with spaghetti squash instead of egg noodles. This low carb Chicken No Noodle Soup makes a yummy lunch and works great for meal prep.
Ingredients
- 1 teaspoon olive oil
- 1 medium onion, diced
- 4 carrots, sliced
- 4 stalks celery, diced
- 1/2 pound boneless skinless chicken breast
- 32 ounces reduced sodium chicken broth
- 4 sprigs time
- 2 bay leaves
- 2 cups cooked spaghetti squash
- salt and pepper to taste
Instructions
- In large soup pot, heat olive oil and saute onion, carrots and celery until softened.
- Add chicken breast, chicken broth, thyme, bay leaves, salt and pepper and bring to a boil until chicken is cooked through.
- Remove chicken from pot and shred. Add back to pot.
- Stir in spaghetti squash and serve.
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Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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So you know the macros/ nutrition facts for this dish? I love the ingredients, I just don’t know how to track the serving. Thank you for sharing!
★★★★★
I don’t have the calorie info but if you plug the URL into MyFitnessPal recipe analyzer it will compute the info.
How would you alter the recipe if using a whole chicken (and no stock/pre-made broth)??
oh, I would probably use as much liquid as you felt like you needed to cook the chicken and to produce enough veggie/chicken/to liquid ratio 🙂 Hope that helps. Maybe start out with 12-16 ounces of water and add from there?
I love this simple switch! I would have never thought to use spaghetti squash in soup. Genius idea!
Thanks Kati!! A way to get in even more veggies too 🙂
How do you cook the spaghetti squash, or is it put in raw?
love this! I never even thought about putting spaghetti squash in soup before! How original, I bet it tastes great, I can’t wait to try.
This soup is great to use for blending for Grandma. I have found when I grinde noodles they tend to make everything taste pasty like spaghetti with spaghetti sauce so I’ve used spaghetti squash with sauce. This soup is very good! I love it too. It is a lot of work blending foods for Grams. I appreciate getting good healthy recipes for her. Thank you!
★★★★★
Really glad to hear it!!
The recipe looks fantastic!! I will have to make it one of the days :).
Heads up though, “thyme” is spelled “thyme” not “time.”
Thanks for the recipe!