Slow Cooker Spaghetti Squash Chicken Soup: A Cozy & Healthy Meal
Are you looking for a delicious, healthy, and incredibly easy meal to warm you up on a chilly day? Look no further than this Slow Cooker Spaghetti Squash Chicken Soup! This recipe combines the naturally sweet and slightly nutty flavor of spaghetti squash with the comforting goodness of chicken soup, all cooked to perfection in your slow cooker. It’s a hands-off meal that’s perfect for busy weeknights, and it’s packed with nutrients to keep you feeling your best.
This soup is naturally gluten-free, dairy-free (depending on the broth you choose), and low-carb, making it suitable for a wide range of dietary needs. Plus, it’s a great way to sneak in extra vegetables! The slow cooker does all the work, so you can come home to a hearty and flavorful soup that’s ready to enjoy.
Why You’ll Love This Recipe
* **Effortless Cooking:** The slow cooker does all the work! Just toss in the ingredients, set it, and forget it.
* **Healthy and Nutritious:** Packed with vegetables, lean protein, and fiber, this soup is a nutritional powerhouse.
* **Flavorful and Delicious:** The combination of spaghetti squash, chicken, and aromatic herbs creates a truly satisfying flavor.
* **Versatile:** Customize the recipe with your favorite vegetables and seasonings.
* **Great for Meal Prep:** This soup makes a large batch, perfect for meal prepping lunches or dinners for the week.
* **Budget-Friendly:** Using a whole chicken and seasonal vegetables can help keep costs down.
* **Gluten-Free and Dairy-Free (easily adaptable):** Naturally gluten-free and easily made dairy-free with the right broth.
Ingredients You’ll Need
* **1 medium spaghetti squash (about 2-3 pounds):** This is the star of the show! Look for a squash that feels heavy for its size.
* **1 whole chicken (about 3-4 pounds):** Using a whole chicken adds depth of flavor to the soup and provides tender, shredded chicken. You can also use bone-in, skin-on chicken thighs or drumsticks.
* **8 cups chicken broth:** Use low-sodium chicken broth to control the salt content of the soup. You can also use homemade chicken broth for even more flavor.
* **1 large onion, chopped:** Onion adds a foundational flavor to the soup.
* **2 carrots, chopped:** Carrots add sweetness and color to the soup.
* **2 celery stalks, chopped:** Celery contributes to the classic soup flavor base.
* **2 cloves garlic, minced:** Garlic adds a pungent and aromatic flavor.
* **1 teaspoon dried thyme:** Thyme adds an earthy and savory flavor.
* **1 teaspoon dried rosemary:** Rosemary adds a distinctive piney aroma and flavor.
* **1/2 teaspoon dried sage:** Sage adds a warm and slightly peppery flavor.
* **1/4 teaspoon red pepper flakes (optional):** For a touch of heat.
* **Salt and pepper to taste:** Essential for seasoning the soup.
* **Optional garnishes:** Fresh parsley, shredded Parmesan cheese, a squeeze of lemon juice.
Equipment You’ll Need
* **Slow Cooker (6-quart or larger):** A slow cooker is essential for this recipe.
* **Large Knife:** For cutting the spaghetti squash and vegetables.
* **Cutting Board:** To protect your countertop.
* **Spoon or Ladle:** For stirring and serving the soup.
* **Fork:** For shredding the chicken.
Step-by-Step Instructions
Here’s how to make this delicious Slow Cooker Spaghetti Squash Chicken Soup:
**Step 1: Prepare the Spaghetti Squash**
* **Wash the squash:** Rinse the spaghetti squash under cold water to remove any dirt or debris.
* **Pierce the squash:** Use a fork to pierce the squash several times all over. This will allow steam to escape during cooking and prevent it from exploding.
* **Cook the squash (Method 1: Slow Cooker).** Place the whole squash directly in the slow cooker. You may need to nestle it in to fit. Add about 1 cup of water to the bottom of the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the squash is easily pierced with a fork.
* **Cook the squash (Method 2: Oven).** Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits from the center of each half. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet. Roast for 40-60 minutes, or until the squash is easily pierced with a fork. Let cool slightly before shredding.
* **Cook the squash (Method 3: Microwave).** Pierce the squash several times with a fork. Microwave on high for 10-15 minutes, turning halfway through, or until the squash is easily pierced with a fork. Let cool slightly before cutting open and shredding.
**Step 2: Prepare the Chicken and Vegetables**
* **Chop the vegetables:** While the spaghetti squash is cooking (or after if you pre-cooked it), chop the onion, carrots, and celery into bite-sized pieces. Mince the garlic.
**Step 3: Assemble the Soup in the Slow Cooker**
* **Add ingredients to the slow cooker:** Place the chopped onion, carrots, and celery in the bottom of the slow cooker. Add the minced garlic, dried thyme, dried rosemary, dried sage, and red pepper flakes (if using). Place the whole chicken on top of the vegetables.
* **Pour in the broth:** Pour the chicken broth over the chicken and vegetables, ensuring that the chicken is mostly submerged. If necessary, add a little water to cover the chicken. Season with salt and pepper to taste.
**Step 4: Cook the Soup**
* **Cook on low:** Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and tender.
**Step 5: Shred the Chicken and Add the Spaghetti Squash**
* **Remove the chicken:** Carefully remove the chicken from the slow cooker and place it on a cutting board. Let it cool slightly.
* **Shred the chicken:** Use two forks to shred the chicken into bite-sized pieces. Discard the skin and bones.
* **Prepare the Spaghetti Squash** If you slow-cooked the spaghetti squash, carefully remove it from the slow cooker. Let it cool slightly. Cut it in half lengthwise and scoop out the seeds. Use a fork to shred the squash into spaghetti-like strands.
* **Add chicken and squash to soup:** Return the shredded chicken and the spaghetti squash strands to the slow cooker.
**Step 6: Finish and Serve**
* **Stir and heat:** Stir the soup to combine the chicken, spaghetti squash, and vegetables. Cook for another 15-30 minutes to allow the flavors to meld.
* **Taste and adjust:** Taste the soup and adjust the seasoning with salt and pepper as needed. You may also want to add a squeeze of lemon juice for brightness.
* **Serve:** Ladle the soup into bowls and garnish with fresh parsley, shredded Parmesan cheese, or any other desired toppings.
Tips and Variations
* **Use bone-in chicken:** For even more flavor, use bone-in, skin-on chicken thighs or drumsticks instead of a whole chicken. Just be sure to remove the bones before serving.
* **Add more vegetables:** Feel free to add other vegetables to the soup, such as zucchini, bell peppers, mushrooms, or spinach. Add heartier vegetables like potatoes or turnips at the beginning of the cooking process. Add leafy greens like spinach or kale in the last 30 minutes of cooking.
* **Spice it up:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicier soup.
* **Add beans:** For a heartier soup, add a can of drained and rinsed cannellini beans or other white beans.
* **Make it creamy:** Stir in a dollop of Greek yogurt or sour cream before serving for a creamy texture. (Note: This will make the soup no longer dairy-free).
* **Use leftover rotisserie chicken:** Save time by using leftover rotisserie chicken instead of cooking a whole chicken. Add the shredded chicken to the slow cooker in the last 30 minutes of cooking.
* **Adjust the broth:** Use vegetable broth for a vegetarian version, or bone broth for added nutrients.
* **Add a Parmesan rind:** Toss a Parmesan rind into the slow cooker while the soup cooks. It will add a rich, umami flavor. Remove the rind before serving.
* **Fresh herbs:** While the recipe calls for dried herbs, using fresh herbs will elevate the flavor even more. Add fresh herbs in the last hour of cooking.
* **Make it ahead:** Prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
* **Freeze it:** This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Use other winter squashes:** Butternut squash or acorn squash can be used in place of spaghetti squash, but the texture will be different.
Serving Suggestions
This Slow Cooker Spaghetti Squash Chicken Soup is a complete meal on its own, but you can also serve it with:
* **Crusty bread:** For dipping into the soup.
* **A side salad:** For a light and refreshing accompaniment.
* **Grilled cheese sandwich:** A classic pairing for tomato-based soups.
* **Cornbread:** A sweet and savory addition.
Nutrition Information (Approximate)
(Note: Nutrition information will vary depending on the specific ingredients used and serving size.)
* Calories: Approximately 250-350 per serving
* Protein: 25-35 grams
* Fat: 10-15 grams
* Carbohydrates: 20-30 grams
* Fiber: 5-8 grams
Recipe Card
**Slow Cooker Spaghetti Squash Chicken Soup**
A hearty and healthy soup made easy in the slow cooker. This recipe features spaghetti squash, chicken, and plenty of vegetables for a comforting and nutritious meal.
**Prep Time:** 20 minutes
**Cook Time:** 6-8 hours (low) or 3-4 hours (high)
**Yield:** 6-8 servings
**Ingredients:**
* 1 medium spaghetti squash (about 2-3 pounds)
* 1 whole chicken (about 3-4 pounds)
* 8 cups chicken broth
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1/2 teaspoon dried sage
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* Optional garnishes: Fresh parsley, shredded Parmesan cheese, a squeeze of lemon juice
**Instructions:**
1. **Prepare the Spaghetti Squash:** Pierce the spaghetti squash several times with a fork. Cook in the slow cooker with 1 cup water on low for 6-8 hours, or on high for 3-4 hours, or until easily pierced with a fork. Alternatively, roast in the oven at 400°F (200°C) for 40-60 minutes, or microwave for 10-15 minutes. Let cool slightly and shred with a fork.
2. **Prepare the Chicken and Vegetables:** Chop the onion, carrots, and celery. Mince the garlic.
3. **Assemble the Soup in the Slow Cooker:** Place the chopped onion, carrots, and celery in the bottom of the slow cooker. Add the minced garlic, dried thyme, dried rosemary, dried sage, and red pepper flakes (if using). Place the whole chicken on top of the vegetables. Pour in the chicken broth and season with salt and pepper to taste.
4. **Cook the Soup:** Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and tender.
5. **Shred the Chicken and Add the Spaghetti Squash:** Carefully remove the chicken from the slow cooker and shred it with two forks. Discard the skin and bones. Add the shredded chicken and spaghetti squash to the slow cooker.
6. **Finish and Serve:** Stir the soup to combine. Cook for another 15-30 minutes. Taste and adjust seasoning. Serve hot with your favorite garnishes.
Enjoy!
This Slow Cooker Spaghetti Squash Chicken Soup is a delicious and healthy meal that’s perfect for any occasion. Enjoy the comforting flavors and the ease of slow cooking!