Chicken noodle soup – the ultimate comfort dish. Some might say something so good should never be messed with. I decided to do the sacrilegious thing. Noodles are of course always delicious. But what if I could up the nutrition factor. Since we are now in the Autumnal season, I am starting to mess around with squash. After preparing a stewing hen for the first time, I was planning on going with the classic comfort soup. I was going to make my own noodles. But after glancing at the kitchen, I knew the clean up needed I would be unable to do in the allotted time I had before work. That’s when the light bulb moment took place. Why not use spaghetti squash like I would the noodles. That squash has a noodle-like texture and I have been telling customers at work that you can use it as a pasta replacement. So why not be crazy and replace it in one of pasta’s finest moments.
Like previously mentioned I cooked up a stewing hen. This is an older bird that is very flavorful (especially it’s broth!) but is tough, so slow cooking is a must. I going to provide a post on how to do this in the near future. All you need is some shredded chicken how ever you can get it along with some good chicken stock. Then it’s just a manner of roasting the squash and putting the final soup together.
- 1 whole cooked chicken, meat shredded
- 6 cups chicken stock (homemade if possible)
- 1 lb spaghetti squash
- 3 carrots, peeled and cut on the bias
- kosher salt and black pepper to taste
- 1 teaspoon dried thyme
- Preheat your oven to 350 degrees.
- Carefully slice your squash in half.
- Lightly sprinkle with kosher salt. This will help pull our moisture, speeding up the cooking process.
- Bake in the oven for 45-60 mintues or until the flesh is as soft al dente pasta
- Cool, before removing flesh. Remove with a fork. If strands are too long, cut in half.
- Bring chicken stock to a boil. Add carrots. Simmer until carrots are soft. Then add your chicken, squash, and thyme. Bring back to a boil.
- Add dried thyme and salt and pepper to taste.