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Chicken & Spaghetti Squash Soup Recipe

Author Eric Samuelson


  • 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.