Chicken Noodle-Less Soup
A modern Paleo twist on classic chicken noodle soup, this low carb Chicken Noodle-less Soup is packed with wholesome and comforting ingredients! Gluten Free + Paleo + Low Calorie + Whole30 + Low Carb
Servings: 6 servings
Calories: 188kcal
Ingredients
- 1 spaghetti squash
- 2 chicken breasts
- 1 cup carrot cleaned and diced
- 2 cups celery cleaned and diced
- 1 teaspoon basil
- 2 teaspoons oregano
- 3 bay leaves
- 6 cups organic low sodium chicken broth
- Salt and pepper to taste
Instructions
- Add all ingredients to a slow cooker (except spaghetti squash) set to low.
- After 6.5 hours in the slow cooker, preheat the oven to 425 F. Prepare a baking sheet with parchment paper. Slice the spaghetti squash in half, lengthwise. Remove the seeds and place on the sheet pan flesh side up. Spray with olive oil, salt and pepper then flip them over so the flesh side is down on the pan. Cover each half with foil. Bake 45 minutes.
- Remove spaghetti squash and cool on the pan 5-10 minutes then using a fork, shred the flesh of the spaghetti squash away from the skin. Add the shredded squash to the slow cooker.
- Cook another 30 minutes to alow the spaghetti squash to soften more.
- Serve and enjoy!
Video
Notes
- 1 serving is approximately 1 1/2 to 2 cups
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
- If you love this recipe, check out my cookbook for more delicious, low calorie recipes!
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 17g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 227mg | Potassium: 811mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3930IU | Vitamin C: 6.6mg | Calcium: 76mg | Iron: 1.5mg