Okay, so you’re doing keto, right? And sometimes you just CRAVE something warm and comforting, like chicken soup? I get it! That’s why I’m SO excited to share this recipe for Keto Chicken Soup with Spaghetti Squash Noodles! Seriously, it’s a game-changer. It lets you enjoy that classic, soul-soothing flavor without all the guilt (or carbs!).
This isn’t just *any* chicken soup, trust me. The spaghetti squash noodles are genius – they give you that satisfying slurpiness you miss from regular noodles, but they’re totally keto-friendly. Plus, it’s surprisingly easy to make. I used to think keto meant giving up all my favorite comfort foods, but this Keto Chicken Soup with Spaghetti Squash Noodles recipe changed everything. It’s seriously saved me on those cold, rainy days when all I want is a big bowl of cozy deliciousness. And honestly, it’s so good, even my non-keto friends ask for seconds!
Why You’ll Love This Keto Chicken Soup with Spaghetti Squash Noodles
Keto Chicken Soup with Spaghetti Squash Noodles is Quick and Easy
Seriously, you don’t need to be a gourmet chef to whip this up! The prep is super simple. I’m talking minimal chopping and basically just throwing everything into a pot. It’s perfect for busy weeknights when you want something healthy but don’t have a ton of time.
Low-Carb Comfort Food: Keto Chicken Soup with Spaghetti Squash Noodles
Okay, let’s be real: sometimes you just need a hug in a bowl, right? This soup delivers ALL the comfort without the carb overload. The spaghetti squash gives you that noodle-y goodness, so you won’t even miss the real thing. I promise!
Flavorful and Healthy Keto Chicken Soup with Spaghetti Squash Noodles
This isn’t some bland, boring diet food! The Italian seasoning and veggies give it a ton of flavor. Plus, you’re getting a good dose of nutrients from the chicken and squash. It’s a win-win! My favorite part is how satisfying it is without being heavy.
Ingredients for Keto Chicken Soup with Spaghetti Squash Noodles
Alright, here’s what you’ll need to make this magic happen! It’s a pretty basic list, nothing too fancy. You’ll need: 1 tbsp Olive oil, 2 medium Carrots (diced or sliced thinly; ~1 cup), 2 stalks Celery (sliced thinly; ~1 cup), 1 medium Onion (diced; ~1 cup), 1 lb Boneless skinless chicken breasts (or 2-3 cups shredded chicken – leftover rotisserie works great!), 10 cups Chicken broth (reduced sodium is my go-to), 1 tbsp Italian seasoning, 1 medium Bay leaf (whole!), 3/4 tsp Sea salt (to taste – don’t be shy!), 1/4 tsp Black pepper (to taste), and 1 medium Spaghetti squash. Got it all? Let’s get cooking!
How to Prepare Keto Chicken Soup with Spaghetti Squash Noodles: Step-by-Step Instructions
Okay, pay attention, because we’re about to make some magic! Don’t worry, it’s easier than it sounds. Just follow these steps, and you’ll have a pot of delicious Keto Chicken Soup with Spaghetti Squash Noodles in no time!
Sauté the Vegetables for the Keto Chicken Soup with Spaghetti Squash Noodles
First, grab your biggest pot (a Dutch oven is perfect if you have one!). Heat up that olive oil over medium heat. Then, toss in your carrots, celery, and onions. We’re gonna cook these until the onions get all soft and see-through – that’s what we call translucent. This usually takes about 5 minutes, and it’s super important for building the flavor of your soup, so don’t skip it!
Simmer the Keto Chicken Soup with Spaghetti Squash Noodles
Now for the good stuff! Add your chicken breasts (raw or cooked, your call!), chicken broth, Italian seasoning, and that bay leaf. Crank up the heat until it starts to bubble, then turn it back down to low, cover the pot, and let it simmer for a whole hour. If you’re using raw chicken, take it out after 30 minutes, shred it with two forks (careful, it’s hot!), and then put it back in the pot to finish simmering. If you’re using pre-cooked chicken, just toss it in at the beginning!
Prepare the Spaghetti Squash Noodles for Your Keto Chicken Soup
While the soup’s simmering away, let’s get those “noodles” ready. Preheat your oven to 375 degrees F (191 degrees C). Grab that spaghetti squash and poke a bunch of holes in it with a knife – this is important so it doesn’t explode in the oven (trust me, you don’t want that!). Pop it on a baking sheet and bake for 40-60 minutes. You’ll know it’s done when you can easily poke a fork through the skin with just a little bit of resistance. Don’t overcook it, or the noodles will get mushy! Nobody wants mushy noodles.
Combine and Season Your Keto Chicken Soup with Spaghetti Squash Noodles
Alright, almost there! Once the spaghetti squash is cool enough to handle, slice it in half and scoop out all those beautiful, noodle-like strands with a fork. Make sure you remove that bay leaf from the soup (we don’t want anyone accidentally eating that!). Stir in about half of the spaghetti squash noodles (or about 3 cups – you can save the rest for later!). Now, taste the soup and add salt and pepper until it’s perfect. And there you have it – Keto Chicken Soup with Spaghetti Squash Noodles! Time to dig in!
Tips for the Best Keto Chicken Soup with Spaghetti Squash Noodles
Okay, so you’ve got the basics down, but here are a few extra tricks I’ve learned to make this Keto Chicken Soup with Spaghetti Squash Noodles *amazing*. First, don’t be afraid to really season your soup! Taste as you go. A little extra salt or pepper can make a huge difference. Also, if you want a richer flavor, try using bone broth instead of regular chicken broth. It’s seriously next-level! And finally, don’t skip the sautéing step! Those softened veggies are key to building a delicious base for your soup. Trust me on this one!
Ingredient Notes and Substitutions for Keto Chicken Soup with Spaghetti Squash Noodles
Okay, so sometimes you don’t have *exactly* what the recipe calls for, right? No worries! For the olive oil, any cooking oil will do. If you’re not a fan of spaghetti squash (gasp!), zucchini noodles work in a pinch, but they’re softer. And hey, if you don’t have Italian seasoning, just mix together some dried oregano, basil, thyme, and rosemary. Easy peasy! The most important thing is to use a good quality chicken broth – it makes all the difference!
FAQ About Keto Chicken Soup with Spaghetti Squash Noodles
Can I use pre-cooked chicken in this Keto Chicken Soup with Spaghetti Squash Noodles recipe?
Absolutely! It’s a great shortcut. Just toss it in with the broth and seasonings. You’ll save like, half an hour! Leftover rotisserie chicken is my favorite.
How do I store leftover Keto Chicken Soup with Spaghetti Squash Noodles?
Super simple! Just let it cool, then pop it in an airtight container in the fridge. It’ll keep for 3-4 days. Reheat it on the stovetop or in the microwave. Boom!
Can I freeze Keto Chicken Soup with Spaghetti Squash Noodles?
Yep! It freezes really well. Just be aware that the spaghetti squash noodles might get a little softer after thawing. Freeze in individual portions for easy lunches. Thaw overnight in the fridge or use the defrost setting on your microwave. Just make sure to use a freezer-safe container!
Nutritional Information for Keto Chicken Soup with Spaghetti Squash Noodles
Okay, so I’m not a nutritionist, BUT here’s the deal: nutritional info varies based on the brands you use (broth, etc.). So, I can’t give you exact numbers, sorry!
Rate this Keto Chicken Soup with Spaghetti Squash Noodles Recipe
So, what’d ya think? Did this Keto Chicken Soup with Spaghetti Squash Noodles hit the spot? Leave a rating and comment below! I wanna know what *you* think!
Print
Keto Chicken Soup: Delicious Squash Noodles in 1 Hour
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Keto
Description
This keto chicken soup recipe is easy to make and features spaghetti squash noodles for a low-carb alternative to traditional noodles.
Ingredients
- 1 tbsp Olive oil
- 2 medium Carrots (diced or sliced thinly; ~1 cup)
- 2 stalks Celery (sliced thinly; ~1 cup)
- 1 medium Onion (diced; ~1 cup)
- 1 lb Boneless skinless chicken breasts (or 2–3 cups shredded chicken)
- 10 cups Chicken broth, reduced sodium
- 1 tbsp Italian seasoning
- 1 medium Bay leaf (whole)
- 3/4 tsp Sea salt (to taste)
- 1/4 tsp Black pepper (to taste)
- 1 medium Spaghetti squash (you’ll cook the whole thing, but the soup only needs half)
Instructions
- In a large Dutch oven or pot, heat the olive oil over medium heat. Add the carrots, celery, and onions. Saute for about 5 minutes, until the onions are translucent.
- Add the chicken breasts (you can use either raw or precooked), chicken broth, Italian seasoning, and bay leaf. Increase heat to bring to a boil, then reduce heat, cover, and simmer for 1 hour. (If using raw chicken, remove it after 30 minutes, shred it, and return to the pot to continue simmering.)
- Meanwhile, preheat the oven to 375 degrees F (191 degrees C). Poke holes in the spaghetti squash using a sharp knife. Place on a baking sheet and bake for 40-60 minutes, until you can easily pierce through the skin with only a little resistance when using a fork. (Don’t overcook to the point where there’s no resistance at all, or the noodles will be mushy.)
- When the spaghetti squash is done cooking and cool enough to handle, slice it in half and use a fork to scoop out the strands (pull with the fork in the same direction as the strands, crosswise across the short side of the spaghetti squash).
- Remove the bay leaf. Stir in the noodles from half of the spaghetti squash, or about 3 cups of spaghetti squash noodles. Add salt and pepper to taste.
Notes
- Adjust salt and pepper to your taste.
- You can use pre-cooked chicken to save time.
- Ensure spaghetti squash is cooked but not mushy.
Nutrition
- Serving Size: 1 serving
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
