Best 4 Slow Cooker Spaghetti Squash Chicken Soup Recipes
Discover the delightful flavors of slow-cooker spaghetti squash chicken soup, a comforting and wholesome dish that combines the goodness of spaghetti squash, tender chicken, and a flavorful broth. This recipe is a perfect fusion of hearty and healthy, showcasing the versatility of spaghetti squash as a nutritious noodle alternative. Along with the main recipe, we've included two additional variations - a creamy Tuscan-inspired version and a zesty Mexican-inspired version - to cater to diverse taste preferences. These variations add exciting twists to the classic soup, making it a versatile dish that can be customized to suit your culinary desires. Whether you're seeking a comforting meal for a cozy evening or a nutritious lunch option, our slow-cooker spaghetti squash chicken soup recipes offer a satisfying and delicious choice. Join us on a culinary journey as we explore the depths of flavor and nourishment in these delectable soup creations.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND SPAGHETTI SQUASH SOUP
A hearty and delicious soup that's easy to prepare. The spaghetti squash act like noodles but with more flavour!
Provided by Andrea Mut
Categories Soup
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Cut squash in half lengthwise and scoop out the seeds with a spoon.
- Rub insides and cut edges with olive oil and sprinkle with salt and pepper.
- Place cut side down on a parchment or foil lined tray and bake for 50 minutes. While the squash is baking you can prepare the rest of the soup.
- Heat olive oil over medium heat in a large soup pot.
- Add onion, carrots and celery and sauté for approximately 6 minutes or until starting to soften.
- Add mushrooms, garlic and thyme. Continue cooking over medium heat, stirring occasionally for another 6 mins.
- Add stock and bring to a boil. Reduce heat to a simmer.
- Add chicken and arugula or spinach (if your squash is done you can add it here) and simmer gently for 10 minutes.
- When the squash is done remove from the oven, flip over and scrape out the flesh with a fork. Add to the soup pot.
- Taste and season with salt and pepper as needed.
SLOW COOKER SPAGHETTI SQUASH
If you're looking for a healthy alternative to noodles for spaghetti, spaghetti squash is a delicious alternative. This also makes for a delicious side. Serve with spaghetti sauce or season with salt and pepper.
Provided by andreakrieger
Categories Side Dish Vegetables Squash
Time 4h20m
Yield 4
Number Of Ingredients 2
Steps:
- Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
- Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
- Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 12.1 g, Fat 1 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 32.4 mg
COLORFUL CHICKEN 'N' SQUASH SOUP
When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family. I make this soup every week, and everyone loves it. It's nutritious, too. -Trina Bigham Fairhaven, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h55m
Yield 14 servings (5-1/4 quarts).
Number Of Ingredients 7
Steps:
- Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.
Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 579mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
SLOW COOKER CHICKEN SOUP
Pop the ingredients for this chicken soup into the slow cooker in the morning, and it will be ready by dinner time. Add noodles at the end, if you like
Provided by Esther Clark
Categories Lunch, Soup, Supper
Time 8h15m
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.
- Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.
- Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.
Nutrition Facts : Calories 352 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
Tips:
- Use a variety of vegetables. This will add flavor and nutrients to your soup. Some good options include carrots, celery, onion, garlic, zucchini, and spinach.
- Don't overcook the spaghetti squash. It should be tender but still hold its shape.
- Add the chicken and vegetables to the slow cooker first. This will allow them to cook through before adding the spaghetti squash.
- Season the soup to taste. Use salt, pepper, and any other spices or herbs you like.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
This slow cooker spaghetti squash chicken soup is a delicious and healthy meal that is perfect for a busy weeknight. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this soup a try.
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