Noodles, noodles, noodles! Call me crazy but I’m not a lover of traditional chicken noodle soup. I know, it’s supposed to sooth and comfort. When I’m looking for comfort, soup will definitely do the trick, but I like mine with a little zip to it! How can you have chicken noodle soup without noodles? Spaghetti squash to the rescue! More veggies and you get your noodles too! A little cumin and chipotle in adobo with a squeeze of lime and now you have a noodle soup with a south of the border feel!
It’s our 1st rainy day in the RV and it seems like the perfect day for a steaming bowl of soup! Talk about feeling comfy and cozy all tucked into our little home on wheels with the fireplace flickering and the rain gently pitter-pattering on the rooftop! Kato is enjoying the rain as much as we are. It’s such a happy day watching the world get washed clean and fresh by the much needed rain!
As the rain lightened up in the afternoon, we dashed out to do a little wine tasting at one of our favorite go to dependable wineries, J Lohr. Brian was a delight to chat with as he poured our wine and gave us little tidbits about each. One of the wines we picked up is a 2012 Highlands Bench Pinot Noir and I’m thinking it will pair beautifully with an herb crusted pork loin!
Paso Robles is home to some of our favorite wines! There is something special about the terroir and weather in this part of California that produces some of the best wines in the US, in my opinion…and many others! As a bonus, I got to wear my rain boots too!
Whenever I make soup, I always make a huge pot for us to savor for a few days. The layers of smokey goodness followed by a pop of heat that gets softened and smoothed out by the cream is one of my favorite flavor profiles! We love this soup at our house! I freeze the rest of the soup in quart containers for a “rainy day” or for one of those busy nights when you need to give yourself a break and have some comfort in a bowl!
Chicken and Spaghetti Squash Noodle Soup
Stab the spaghetti squash several times and microwave it for 8-10 minutes.
Check on squash. It should indent easily to the touch. If not quite done, rotate the squash and microwave it in 2 minute increments until it’s tender.
Shred rotisserie chicken and set aside.
In a large soup pot or dutch oven, saute the onions, carrots and celery until crisp tender. No mushy vegetables please!
Add the zucchini and saute another 2-3 minutes.
Add seasonings to veggies and stir to combine.
Pour broth into soup pot. Add the chipotle peppers and adobo. If you prefer mild heat, then only use the adobo sauce. If you like a little zip to your soup, add a finely minced chipotle pepper. You can always add more but you can’t take away, so take it easy here! You want to taste all the flavors, not be a fire breathing dragon!
When the squash is cool enough to touch, cut squash in half and remove the seeds.
Shred the squash with a fork to make the “noodles”.
Add cilantro, squash noodles and chicken to the veggies and broth.
Adjust seasonings and add the lime juice .
Squash noodles will be a little crunchy which adds a great texture to the soup!
Finish with heavy cream. You could skip the cream if you don’t do dairy and the soup will still be very flavorful! But if you do include the cream, it really adds a wonderful component to the soup and rounds out the heat. Top with slices of avocado, sprinkle with cilantro and serve.
- 1 whole Rotisserie Chicken, meat shredded
- 1 small Spaghetti Squash
- 1 small onion, diced
- 3 carrots, sliced
- 4 stalks celery, sliced
- 2 medium zucchini, quartered and sliced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 64 ounces Chicken Broth - not low sodium
- 1 tablespoon chipotle in adobo sauce
- 1 chipotle pepper, finely minced (omit depending on heat level desired)
- 1/4 cup cilantro leaves, chopped
- Juice of 2 large limes
- 1 C heavy cream
- 1 medium ripe avocado
- Stab the spaghetti squash and microwave it for 8-10 minutes. Check on squash. It should indent easily to the touch. If not quite done, rotate the squash and microwave it in 2 minute increments until it's tender.
- Shred rotisserie chicken and set aside.
- In a large soup pot or dutch oven, saute the onions, carrots and celery until crisp tender.
- Add the zucchini and saute another 2-3 minutes.
- Add seasonings to veggies and stir to combine.
- Pour broth into soup pot. Add the chipotle peppers and adobo.
- When the squash is cool enough to touch, cut squash in half and remove the seeds.
- Shred the squash with a fork to make the “noodles”.
- Add cilantro, squash noodles and chicken to the veggies and broth. Adjust seasonings and add the lime juice .
- Finish with heavy cream. Top with slices of avocado, sprinkle with cilantro and serve.
- Make a big pot and freeze some for later. Great for busy week nights when you want to get dinner on the table fast!
Oh. My. Gosh!!!! I must make this!!!!!! Thank you my love for posting a soup that looks so yummy and is so low carb!!! You rock!!! It sure looks like you are having fun! Can’t wait to hear all about it when you return!!!!!!!!
Chrissy ~ You are so welcome my friend! It is low carb and high flavor! We are having a blast! Party at your house upon my return 🙂
I have all the ingredients, which is not typical for me when following a recipe… gonna make tonight. Thank you MIchele. love you.
I love this site because your pictures make it easy to follow and yummy to look at.
Nancy ~ Thank you! So glad you like the pictures! This soup’s flavor profile is right up your alley! Enjoy!
Very tasty looking! I do love cilantro, but I have heard that some people have an aversion to it. Love your photo!