Mellie's Chicken Noodle-less Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 346.9
- Total Fat: 16.6 g
- Cholesterol: 146.7 mg
- Sodium: 1,079.2 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.0 g
- Protein: 24.7 g
View full nutritional breakdown of Mellie's Chicken Noodle-less Soup calories by ingredient
Introduction
Chicken Noodle Soup with Spaghetti Squash instead of Noodles Chicken Noodle Soup with Spaghetti Squash instead of NoodlesNumber of Servings: 8
Ingredients
-
1380 grams Spaghetti Squash
32 oz Publix Lemon Pepper Rotisserie Chicken
2 cup, chopped Carrots, raw
2 cup, diced Celery, raw
.5 tbsp Basil
2 tsp Oregano, ground
3 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
1 cup Vegetable Broth
8 fl oz White Wine
6 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
1 tsp Rosemary, dried
1 fl oz Lemon Juice
4 oz Onion, sweet, raw
2 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE)
.25 tsp Turmeric, ground
Tips
http://skinnyfitalicious.com/chicken-noodle-less-soup/
Directions
Shred Chicken
Chop all ingredients to desired size
Add all ingredients, except squash, to a crockpot and set on low.
After 6.5 hrs, roast spaghetti squash in an over at 425 degrees in a shallow pan of water for 45 mins. Turn squash over after 30mins.
Allow squash to cool for 10-15mins, then remove seeds and fork squash from skins.
Combine Squash with the soup and allow them to sit together for at least 30 mins. If you need to transfer soup to stove top for combination, bring soup to a slight boil before adding the squash.
This can also be done all stove top. If you choose to prepare the soup all stove top make the following adjustments:
combine onions and garlic and allow them to simmer for 5 mins, then add lemon juice and dry seasonings - bring back to a simmer. Then add carrots, celery and chicken. Mix all ingredients well. Then add wine, veggie broth and chicken stock/broth. Bring to a boil. In the meantime, prepare spaghetti squash. Allow soup to simmer for 2 hours before adding squash. After adding the squash, let the soup simmer for at least another 30mins before serving.
Serving Size: makes 8 servings
Chop all ingredients to desired size
Add all ingredients, except squash, to a crockpot and set on low.
After 6.5 hrs, roast spaghetti squash in an over at 425 degrees in a shallow pan of water for 45 mins. Turn squash over after 30mins.
Allow squash to cool for 10-15mins, then remove seeds and fork squash from skins.
Combine Squash with the soup and allow them to sit together for at least 30 mins. If you need to transfer soup to stove top for combination, bring soup to a slight boil before adding the squash.
This can also be done all stove top. If you choose to prepare the soup all stove top make the following adjustments:
combine onions and garlic and allow them to simmer for 5 mins, then add lemon juice and dry seasonings - bring back to a simmer. Then add carrots, celery and chicken. Mix all ingredients well. Then add wine, veggie broth and chicken stock/broth. Bring to a boil. In the meantime, prepare spaghetti squash. Allow soup to simmer for 2 hours before adding squash. After adding the squash, let the soup simmer for at least another 30mins before serving.
Serving Size: makes 8 servings