The night I made this chicken spaghetti 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!
Cheers and enjoy!
Chicken Spaghetti Soup
- 1 lb ground chicken
- 1 Tbsp grass-fed ghee or butter
- 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 this brand)
- 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
- 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.
- 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.
- Add the cooked spaghetti squash strands and adjust seasonings if need be. Serve with Italian herb-infused olive oil drizzled on top, if desired.