Low Carb Chicken Soup with Noodles
A hearty, filling low carb chicken noodle soup recipe
Prep Time
15minutes
Cook Time
15
Prep Time
15minutes
Cook Time
15
Ingredients
Instructions
  1. Stab the spaghetti squash and microwave it for ten minutes
  2. While waiting for the squash, coarsely chop up the carrots, celery, garlic and onion
  3. Sautee the vegetables with a dash of olive oil until tender
  4. Pour chicken broth into a large sauce pan and set heat to medium high – add cinnamon stick to broth
  5. Check on that squash – it should indent easily to the touch when poked – turn it on it's side and nuke it in 5 minute increments until it's tender
  6. Tear the chicken apart, eat the skin while it's nice and hot if you are hungry. Put all the meat/skin in a bowl and have the meat as bite sized pieces
  7. Once vegetables are tender, dump them into the chicken broth pot
  8. How's that spaghetti squash coming along? Tender yet? If yes, cut him in half and let it cool for a bit. If not, keep microwaving.
  9. Add chicken, salt, oregano, nutmeg, pepper and any other herb spices you are using to the broth
  10. Remove the seeds/internal part of the squash and shred squash with a fork to get the 'noodles'. Add the noodles to the soup
  11. Sample the soup – adjust seasonings as needed
  12. Let simmer for a few minutes and voila! Don't forget to remove the cinnamon stick and bay leaves before serving.
Summary
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Recipe Name
Low Carb Chicken Soup with Noodles
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