A classic chicken noodle soup turned into a delicious and healthy dish! Made with spaghetti squash noodles – Paleo and Whole 30 approved!
For the past two weeks, off and on, I have been trying to complete a whole 30. It’s really not easy when the hubby just wants pasta, pizza, and burritos! At the end of the day, I do not want to cook two separate meals, especially if it’s been a crazy day.
I have started making things that are approved for me and freezing the rest. If I am in a pinch and need something really quick, I can always pull out a portion of chicken noodle soup or something similar.
That’s making it a lot easier on me. It’s just the traveling part, that’s a little difficult too. Hopefully, by the end of this I can really master a schedule, do it again, and tell you all about it!
If you have completed a whole 30 before, please let me know if you have any tips and tricks! I would love to hear them just to make it a little easier.
If you have an Aldi near you, you have to check out their produce section. I love it. We were there stocking up on fresh produce and I noticed their spaghetti squashes are on sale for $2.99 each – not bad! I grabbed a few and knew that I wanted to make chicken noodle soup with it. You can always omit the noodles, but I like having the noodles in it.
- 2 large carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 tablespoon butter
- 5 cups chicken stock
- 5 cups filtered water
- 1 cup shredded chicken
- 1 bay leaf
- salt and pepper, to taste
- half of a medium spaghetti squash, cooked
- In a large soup pot, combine the carrots, celery, minced garlic, and butter, Saute over medium-heat until the garlic is tender. Add in the chicken stock, water, shredded chicken, and bay leaf. Cook on medium-to-low heat all day if you can. Allows the flavors to combine together nicely. If not able to do so, an hour is fine.
- After at least an hour if you are cooking it quick, or with an hour left, if cooking all day - add in the spaghetti squash.
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