Fall

Chicken Noodle-less Soup

January 16, 2016
Photo by Megan Olson
Author Notes

A modern spin on a tradition, this Paleo Chicken Noodle-less Soup tastes just like your mother's soup! —Megan Olson

  • Serves 6
Ingredients
  • 1 spaghetti squash
  • 2 chicken breasts
  • 1 cup fresh, cleaned & diced carrots
  • 2 cups fresh, cleaned & diced celery
  • 1 teaspoon basil leaves
  • 2 teaspoons oregano
  • 3 bay leaves
  • 4 cups organic low sodium chicken broth
  • 2 cups organic vegetable broth
  • salt & pepper to taste
In This Recipe
Directions
  1. Add all ingredients to a crockpot (except spaghetti squash) set on low
  2. After 6.5 hours, roast spaghetti squash at 425 degrees in the oven for 45 minutes
  3. Remove spaghetti squash & allow to cool 5-10 minutes, then fork spaghetti squash from skins & add to soup
  4. Allow spaghetti squash to combine with soup another 30 minutes
  5. Spoon, serve & enjoy

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