It’s been such a busy week here at Whole Nourished Life with lots of exciting projects in the works (and lots of not-so-exciting work that has to get done whether I feel like it or not). Amid all the hustle, we had several inches of snow fall overnight midweek, and the kids and puppy couldn’t get enough of running around in the fresh cold fluff, the first real snow of the season. After getting them off to school and getting a great snow-shoveling workout in, I was in need of a warm and cozy lunch to soothe my cold body and fight off any colds that are going around. This AIP-friendly chicken “noodle” soup is perfect for a chilly day, tastes amazing, and satisfies that chicken noodle craving when comfort food is all you want. I had all the ingredients for this as leftovers in the fridge, but it’s an easy dish to make. If you’re making it from scratch, make a big batch and freeze some for another meal so you’re prepared for a busy cold night. Here’s what you’ll need for a big pot:
- 1 spaghetti squash
- 1 pound chicken (breasts, thighs, or the meat off of a rotisserie chicken)
- 3 cups chopped carrots
- 2 cups chopped celery
- 8-10 cups chicken stock
- sea salt and fresh herbs to taste
Preheat oven to 350 degrees. Slice spaghetti squash in half lengthwise, scoop out the seeds, place face down in baking dish and add 1/4 cup water to the bottom of the dish. Bake for approximately 30 minutes. Dice chicken and brown in a dutch oven or soup pot. Add the chicken stock, carrots, celery, sea salt, and any other herbs you want to include to taste (I added rosemary and dill while it was simmering and fresh basil to garnish after it was dished up). Bring to a low boil and then simmer on low until the spaghetti squash is cooked. Take the squash from the oven and use a fork to pull the strings of “noodles” from the inside. Add all of the squash noodles to the soup and stir in. Serve in giant mugs garnished with fresh herbs and enjoy this classic favorite that won’t wreck your body!