Chicken and Spaghetti Squash Noodle Soup
By: Matt Kearns
Published: Tuesday, October 11, 2016 - 11:30am

Ingredients




1 lb. of cooked shredded chicken
¼ cup of diced white onion
3 cloves of sliced garlic
1 Tablespoon of butter
1 Tablespoon of olive oil
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1.5 L of good quality chicken stock
Juice of ½ lemon
Hot sauce (Optional)
3 Tablespoons of freshly chopped flat leaf parsley
4-5 carrots, sliced lengthwise
1 zucchini, sliced lengthwise
garlic powder, salt and pepper to season
2 Tablespoons of olive oil
1 Spaghetti squash, halved, with the seeds removed
salt and pepper
2 Tablespoons of olive oil

Preparation

1 Preheat the oven to 375 degrees, rub the flesh of the spaghetti squash with the oil, salt and pepper and place face down in a casserole dish and roast for 30 minutes. 2 While the squash is cooking, preheat your grill or barbecue until it is very hot. Season the carrots, and zucchini well with oil, salt, pepper and garlic powder. 3 Sear the vegetables on high heat until they get really nice crispy grill marks on them, about 10 minutes. 4 Take off and let cool. 5 Heat up the oil and butter in a large pot and add in the onions and garlic. Cook until the onions are just light brown in color, and you can smell the garlic, about 3-5 minutes. 6 Add in the shredded chicken and cook for another 1-2 minutes and then add in the dried herbs and chicken stock. Simmer for 25-30 minutes. 7 Dice up and add in the zucchini and carrots, and check the soup for seasoning. Finish with a squeeze of lemon and freshly chopped parsley. 8 For plating, scoop out the desired amount of squash "noodles" into each bowl and top with the hot soup. Serve

About

This is a healthy and simple soup that uses spaghetti squash as the noodles.  It's hearty and delicious!