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Keto Chicken Soup with Spaghetti Squash

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients
  

  • 1 medium spaghetti squash
  • 1½ lb chicken thighs or breasts bone-in or boneless
  • 2 tbsp olive oil or butter
  • 1 small onion diced
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 6 cups chicken broth low-carb
  • 1 tsp sea salt to taste
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ¼ tsp turmeric optional
  • 1 bay leaf
  • 1 tbsp lemon juice optional
  • Fresh parsley for garnish

Instructions
 

  • Preheat oven to 400°F (200°C); halve spaghetti squash, remove seeds, oil and salt, then roast cut-side down for 35–45 minutes
  • Shred cooked squash into strands with a fork; set aside
  • Heat oil or butter in a large pot over medium heat
  • Sauté onion and celery for 4–5 minutes until softened
  • Add garlic and cook 30 seconds until fragrant
  • Add chicken, salt, pepper, thyme, oregano, turmeric, and bay leaf
  • Pour in chicken broth; bring to a gentle boil
  • Reduce heat, cover, and simmer 25–30 minutes until chicken is cooked
  • Remove chicken, shred, and return to the pot
  • Stir in spaghetti squash and simmer uncovered 5–7 minutes
  • Remove bay leaf, add lemon juice if using, adjust seasoning
  • Garnish with fresh parsley and serve hot