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So-Simple Chicken Soup

So-Simple Chicken Soup

Course Soups
Servings 4 people


  • 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