A sad, sick me. Note the bright red Rudolph nose. Probably doesn’t help that my pants match.
As I write this, I’m Day 3 into a head cold. I’m full of snot, coughs and cloudy headedness. All I wanted was some darn chicken noodle soup. A delicious low carb chicken soup with noodles. I’ve seen great interpretations of this before on r/keto and here is what I threw together tonight.
Again, I’m sick so I took EVERY SHORTCUT IMAGINABLE because otherwise, I would have eaten a few spoonfuls of almond butter and called it a night. But my body deserves better than that, so I mustered up the energy as detailed below.
For example, I got a store bought, pre-cooked rotisserie chicken. You know the ones I’m talking about – all major grocery stores have those nice piping-hot cooked whole chickens. Make sure to grab an herb/butter one (NOT one with BBQ sauce on it). These things taste consistently amazing across any grocery store I have gone to and are roughly the same price as a raw chicken. Save yourself the time and effort of chicken-prep, especially if you are not feeling well.
Interestingly enough, this soup tasted even better the next day. WOO!
- 1 whole Chicken cooked
- 1 Spaghetti Squash
- 4 Carrots
- 5 stalks Celery
- 3 cloves basil leaves
- 2 Bay Leaves
- 0.5 Onion
- 64 ounces Chicken Broth do not get low sodium
- 2 tablespoons Salt
- 1 Cinnamon Stick
- 1 tablespoon Oregano
- 1 tablespoon Summertime Savory if you have it - if not, add in thyme and or rosemary
- 1 teaspoon Nutmeg
- Black Pepper
- Stab the spaghetti squash and microwave it for ten minutes
- While waiting for the squash, coarsely chop up the carrots, celery, garlic and onion
- Sautee the vegetables with a dash of olive oil until tender
- Pour chicken broth into a large sauce pan and set heat to medium high - add cinnamon stick to broth
- 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
- 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
- Once vegetables are tender, dump them into the chicken broth pot
- 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.
- Add chicken, salt, oregano, nutmeg, pepper and any other herb spices you are using to the broth
- Remove the seeds/internal part of the squash and shred squash with a fork to get the 'noodles'. Add the noodles to the soup
- Sample the soup - adjust seasonings as needed
- Let simmer for a few minutes and voila! Don't forget to remove the cinnamon stick and bay leaves before serving.
TubTub is intent on staring out the window instead of making mommy feel better
Based on 8 Review(s)
Kenneth Mourey says
November 7, 2013 at 11:32 amAre you sure the pictures are of your soup. Those are regular egg noodles I see in the picture. I think the spaghetti squash noodles would probably be OK but let’s see a pic of the real deal.
Sparky says
November 7, 2013 at 4:22 pmHi Kenneth,
I’m 100% sure those are the pictures of my soup – my friend took pics of me while I was cooking. Definitely no egg noodles – just all the ingredients listed!
Britt @ screwed on straight says
November 7, 2013 at 2:18 pmLooks delish! Thank you for sharing! I’d never thought to use spaghetti squash in a soup.
Sparky says
November 7, 2013 at 4:23 pmSpaghetti squash is so fantastically flexible and nommmmyyyy
Katy says
November 8, 2013 at 6:03 pmHoly cow. I wanted something warm and comfy tonight so I made this with what I had — I used zucchini noodles and baked a couple chicken breasts, and left out the celery. It’s SO delicious, thanks for the recipe !
Sparky says
November 8, 2013 at 11:24 pmYAY So glad to hear it was tasty for you. I love zucchini noodles. They also taste great with pesto. MEOW!