Chicken & Spaghetti Squash Soup
Ingredients:
Directions:
- First cook the spaghetti squash. 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, thyme and onion powder. 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 spoon. Add to the soup pot. If your kids are offended by squash, blend it up with some chicken broth in the blender first. The flavor is over the top and they won't even notice it's squash!
- Taste and season with salt and pepper as needed.
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