why live when you can thrive

So-Simple Chicken Soup

Prep Notes


4 servings


•   2 cups chicken meat; cooked, removed from the bones and cut into bite size pieces

   3 carrots, peeled and diced

   3 celery stalks, diced

   1/3 cup frozen corn kernels, preferably organic

   1/3 cup frozen peas

   1/2 spaghetti squash **

   10 cups chicken broth, vegetable broth or water

   sea salt

   fresh ground black pepper

   fresh italian parsley, chopped fine

**use spaghetti squash in place of noodles.


Spaghetti Squash 

   Preheat oven to 375°

   Cut spaghetti squash in half, lengthwise

   Scoop out seeds

   Brush inside with olive oil and season with salt and pepper

   Place cut side down on a baking sheet lined with parchment paper

   Bake until squash is tender when pierced with a fork; approximately 50-60 minutes

When squash is cool enough to handle, scrape spaghetti strands from inside with a fork 


   Add all ingredients to soup pot and bring to boil, then lower to simmer.

   Season with salt and pepper to taste.

   Cook until vegetables are tender.

   Garnish with chopped parsley


Nancy Ferraris