Author Notes
A modern spin on a tradition, this Paleo Chicken Noodle-less Soup tastes just like your mother's soup! —Megan Olson
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Ingredients
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1
spaghetti squash
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2
chicken breasts
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1 cup
fresh, cleaned & diced carrots
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2 cups
fresh, cleaned & diced celery
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1 teaspoon
basil leaves
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2 teaspoons
oregano
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3
bay leaves
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4 cups
organic low sodium chicken broth
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2 cups
organic vegetable broth
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salt & pepper to taste
Directions
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Add all ingredients to a crockpot (except spaghetti squash) set on low
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After 6.5 hours, roast spaghetti squash at 425 degrees in the oven for 45 minutes
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Remove spaghetti squash & allow to cool 5-10 minutes, then fork spaghetti squash from skins & add to soup
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Allow spaghetti squash to combine with soup another 30 minutes
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Spoon, serve & enjoy
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