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.