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Chicken Noodle-less Soup is a low carb twist on classic chicken noodle soup recipe! This low carb version is packed with wholesome and comforting ingredients. It's also easy to make!
One of my all time favorite things to make in the fall is chicken soup. It reminds me of my childhood growing up and the smell ofMom's Chicken Noodle Soupcoming from the kitchen. Chicken noodle soup, chili and pumpkin are probably the two things I think of most when I think of fall memories.
And Mom always said anytime you're sick or have a head cold, eat chicken noodle soup to get better. I'm sure that must be an old wise tale. I can't imagine how something as simple as chicken noodle soup would actually cure a head cold. I wish they really would. Head colds can be the most miserable feeling.
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The crazything is that even thoughI don't really believe in all those voodoo old wives tales I still eat chicken noodle soup every timeI have a cold. Like a few weeks ago when myacupunctureguy said my energy levels were low & I was probably fighting something but didn't believe him. I honestly thought I was just tired. Then a few days later...BOOM.
I woke up and felt like my head was about to explode from sinus jam. SoI did what I always do. Take a tonof zinc, vitamin C and eatchicken noodle soup. But this timethere was just one problem.
What to do about the noodles? I had some pre-packaged noodles in the pantry for chicken noodle soup, but after seeingall the suspect ingredients and sodium I decided to ax the noodles. I'm also following a Paleoish diet right now. I've always had a lot of digestive issues, but experienceda ton more this year from my foot injury and probably stress.
Based on the advice of my acupuncture guy, Ieliminated sodium, sugar, grains and anything sprouted from my diet until things calm down. It's going on week 3 and I have to say I've seen significant improvement in my stomach bloating.
I used to bloat up like a 9-month pregnant lady anytime I ate anything. That is no longer happening and I have much less discomfort (I know now this was a result of my Hashimoto's disease and undiagnosed gluten intolerance).
I'm not sure how long I will actually stay on this diet, but I'm feeling so good I may keep doing it for awhile. I dunno. But so we're back to the dilemma of the noodles. I decided to substitute them with spaghetti squash and it was delicious. I threw all the soup ingredients and chicken breast in the crockpot on low in the morning before going to the gym.
A few hours afterI got home, I roasted the squash in the oven. It was about two hours before dinner. Once the squash was done, I let it cool a bit then forked it out of the skins (to make it spaghetti like). I added it to the crockpot to let it mingle with the soup for 30 minutes or so then had myself a lovely bowl of noodle-less soup.
Chicken Noodle-less Soup
This chicken noodle-less soup is a modern twist on a traditional favorite. It hearty, packed with healthy vitamins. The spaghetti squash lightly thickens the soup mimicking the noodle.
This is the perfect fall or winter warm you up mealand tastesjust like your Mom's Chicken Noodle soup too. Hope you enjoy! I see thefoot doctor later today. Wish me luck! Hoping for positivenews.
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Chicken Noodle-Less Soup
Megan Olson
A modern Paleo twist on classic chicken noodle soup, this low carb Chicken Noodle-less Soup is packed with wholesome and comforting ingredients! Gluten Free + Paleo + Low Calorie + Whole30 + Low Carb
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 7 hours hrs 45 minutes mins
Total Time 8 hours hrs 5 minutes mins
Course Dinner, Lunch
Cuisine American, Dinner
Servings 6 servings
Calories 188 kcal
Ingredients
- 1 spaghetti squash
- 2 chicken breasts
- 1 cup carrot cleaned and diced
- 2 cups celery cleaned and diced
- 1 teaspoon basil
- 2 teaspoons oregano
- 3 bay leaves
- 6 cups organic low sodium chicken broth
- Salt and pepper to taste
Instructions
Add all ingredients to a slow cooker (except spaghetti squash) set to low.
After 6.5 hours in the slow cooker, preheat the oven to 425 F. Prepare a baking sheet with parchment paper. Slice the spaghetti squash in half, lengthwise. Remove the seeds and place on the sheet pan flesh side up. Spray with olive oil, salt and pepper then flip them over so the flesh side is down on the pan. Cover each half with foil. Bake 45 minutes.
Remove spaghetti squash and cool on the pan 5-10 minutes then using a fork, shred the flesh of the spaghetti squash away from the skin. Add the shredded squash to the slow cooker.
Cook another 30 minutes to alow the spaghetti squash to soften more.
Serve and enjoy!
Video
Notes
- 1 serving is approximately 1 1/2 to 2 cups
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
- If you love this recipe, check out my cookbook for more delicious, low calorie recipes!
Nutrition
Serving: 1servingCalories: 188kcalCarbohydrates: 17gProtein: 22gFat: 4gSaturated Fat: 1gCholesterol: 48mgSodium: 227mgPotassium: 811mgFiber: 3gSugar: 6gVitamin A: 3930IUVitamin C: 6.6mgCalcium: 76mgIron: 1.5mg
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About Megan
Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.
