Ingredients

The following ingredients have 6 Servings
  • 1 medium spaghetti squash (yield 3 cups of noodles)
  • 1 tablespoon avocado oil (Click here for my favorite brand on Amazon)
  • 1 cup diced celery
  • 1 cup shredded carrots
  • 6 boneless skinless chicken thighs, chopped into 1 inch pieces
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 cup soy sauce (or Tamari for gluten free)
  • 8 cups chicken broth
  • 3 scallions (green parts only) (sliced)

Instruction

  • Pre-heat the oven to 425F and line a large baking tray with foil or parchment paper.  Using a sharp knife, poke 1 to 2 holes in the spaghetti squash and place on a microwave safe plate. Microwave for 5 minutes.  Let cool enough to handle.
  • Using a sharp knife, cut the squash into 1 inch rings and place on the baking pan in a single layer. Roast for 20-25 minutes until tender. When finished cooking, scrape and discard the seeds from the center of the spaghetti squash rings, then shred the squash noodles from the skin.
  • While the squash is cooking, make the soup. Add the oil to a large heavy bottom pot over medium heat.  Add the celery and carrots and sauté until soft.  About 5 minutes. Add the chicken, season with salt and pepper, and cook for 8 minutes, stirring occasionally.
  • Season with basil and thyme and stir in the soy sauce. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Now stir in the chicken broth and let simmer for a few minutes. Finally, stir in the spaghetti squash noodles.
  • Serve with sliced scallions.