Meal Plan MONDAY! Chicken Spaghetti Squash Noodle Soup

Chicken Spaghetti Squash Noodle Soup

What you'll need:

1 Onion chopped
4 Carrots sliced
4 Celery stalks diced
1 1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Basil
1/2 tsp Sage
1 tsp Garlic & Herb Spice
4 lbs Chicken Brest
5 Cups Water
1 Medium Spaghetti Squash

Put all ingredients in a 6 quart crock pot, except spaghetti squash. Cover and cook on low for 8 - 10 hours or 4 - 5 hours on high.

cook spaghetti squash separately.

Cut raw spaghetti squash lengthwise. Pull out all the seeds and fibers, I use a large spoon to do this. Once both sides are clean fill one half with water and place it in a microwave safe bowl setting the other half right on top. If the squash seems to want to wobble slice a very thin piece from the bottom of the squash to make it stay in place. Microwave for about 10 minutes. Use oven mitts to pull the dish from the microwave it will be really hot! Take the top side of the squash off and let it set and cool.

Use a fork to pull all of the squash and add to the soup! Let it simmer, all together in the soupy, veggie, meaty goodness for an hour more and then enjoy! :)

* Serving size is 1 1/2 cups of soup!

(If you're on an em meal plan, this soup is perfect for ALMOST ANY MEAL.  Try it for 3, 4, 5, or even 6!)

How to cook spaghetti squash in the oven if you wish!

Notes and tips! :

When placing squash in baking dish, place cut side down. 

Add 1 cup of water for more even baking (I don’t always do this) and to prevent the edges from browning/drying out.


Bake at 350* for 30-45 minutes, depending on the size of the squash, it’s done when soft but not squishy.


Allow to cool for a few minutes so you don’t get burnt scooping it out. Scoop out pulp easily with a serving spoon.

Compost the skin.