Simple Supper Friday: Chicken Spaghetti Soup

Chicken spaghetti soup.

Chicken spaghetti soup.

The night I made this soup, I asked Jesse what he wanted for dinner. He suggested spaghetti squash with meat sauce, but I told him I didn’t feel like spaghetti. We’d been having it for dinner quite a bit and I felt like I needed a break. What’s funny, is that the recipe I whipped up is basically a thinner and soupier spaghetti sauce with squash noodles mixed in. Hence the name, spaghetti soup. So, I ended up eating a variation of spaghetti anyway. I guess I must have wanted it unconsciously.

Ingredients:

  • 1 lb ground chicken
  • 1 Tbsp grass-fed ghee
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 1 cup sliced crimini mushrooms
  • 4 cloves garlic, minced
  • 2 large carrots, grated
  • 1.5 cups frozen kale
  • 2 cups no-sugar added marinara sauce (I used Monte Bene Spicy Marinara)
  • 1 26.4 oz box Pomi chopped tomatoes (or a 28 oz can)
  • 2-3 cups bone broth (or decent store bought broth/stock)
  • Sea salt and pepper to taste
  • 2 tsp dried oregano
  • 1/2 tsp Italian seasoning
  • 2 tsp dried thyme
  • Red pepper flakes to taste, optional
  • 1/2 large cooked spaghetti squash, scraped into strands with fork
  • Italian herb-infused olive oil for drizzling, optional, but highly recommended

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Directions:

  1. Melt the ghee in a soup pot over medium heat. Add the garlic, onion and ground chicken. Saute a few minutes, breaking up the ground chicken with a spatula. Then, add the celery and mushrooms and continue to cook, until the meat is fully browned.
  2. Add the marinara sauce, tomatoes, frozen kale, grated carrots, broth and seasonings, and mix well. Bring soup to a simmer, then reduce heat to medium-low and let cook for 10-15 minutes, stirring occasionally.
  3. Add the cooked spaghetti squash strands and adjust seasonings if need be. Serve with Italian herb-infused olive oil drizzled on top, if desired.

Yields: 5-6 servings

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About paleoinpdx

Born and raised in Alpena, Michigan, I moved to Portland (PDX) in 2008 after graduating from Michigan State University. I currently work as a personal trainer and instructor, and reside with my husband, Jesse and our cats, Dutch and Frankie in inner NE Portland. I am a health and wellness enthusiast that enjoys eating, cooking, moving and living well.

2 responses to “Simple Supper Friday: Chicken Spaghetti Soup”

  1. Brittany says :

    I could eat spaghetti everyday. I love it so much. I run long distances just to eat lots of carb heavy spag. Actually I would eat it anyway haha.

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