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Low Carb Chicken Soup with Noodles

A hearty, filling low carb chicken noodle soup recipe
Prep Time15 mins
Cook Time15 mins
Total Time30 mins


  • 1 whole Chicken cooked
  • 1 Spaghetti Squash
  • 4 Carrots
  • 5 stalks Celery
  • 3 cloves Garlic
  • 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.