This chicken and spaghetti squash soup is a fresh twist on the classic chicken noodle soup.
Here, pasta is replaced with spaghetti squash — a naturally gluten-free, nutritious ingredient that keeps the soup light while maintaining that satisfying texture we all love.
A touch of curry and ginger adds warmth and depth to the broth, turning a simple soup into a bowl of comfort.
Why swap noodles for spaghetti squash?
One of the best things about using spaghetti squash in soup is that it holds its texture, even when reheated (no more soggy noodles!).
It also brings a subtle, sweet, and vegetal flavor that pairs beautifully with chicken, while adding an extra dose of veggies — an easy way to eat healthier without even noticing.
A nourishing, balanced soup
This recipe combines chicken, cauliflower, spinach, and spaghetti squash — four ingredients packed with fiber, protein, and vitamins.
It’s a complete meal in a bowl, perfect for weekday dinners or warming lunches.
It also keeps really well, so you can make a big batch and reheat it over the next few days.
Storage tip: Keeps up to 4 days in the fridge and also freezes beautifully.
Variations & Tips
- Replace chicken with tofu or chickpeas for a vegetarian version.
- Stir in a little coconut milk for a creamier broth.
- Top with fresh cilantro or a splash of lime juice before serving to brighten the flavors.
Chicken and Spaghetti Squash Soup
Ingredients
- 1 onion, diced
- ½ spaghetti squash
- 2 cups cooked chicken, roughly chopped
- 2 cups spinach
- 2 cups cauliflower florets
- 1 carrot, diced
- 1 tsp curry powder (to taste)
- ¼ tsp turmeric
- ½ tsp garlic salt
- 1 tsp minced ginger
- 7 to 8 cups chicken broth
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
Roast the squash
- Preheat oven to 375 °F (190 °C).
- Cut the squash in half lengthwise and scoop out the seeds.
- Brush the inside with olive oil, season with salt and pepper.
- Place the halves cut-side down on a parchment-lined baking sheet.
- Roast for about 45 minutes, until the flesh easily separates into strands.
- Let cool, scrape out the strands, and set aside.
Make the soup
- In a large pot, heat a drizzle of olive oil and sauté the onion until translucent.
- Add cauliflower and carrots; cook for 2 minutes.
- Pour in the broth and add the spices.
- Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Add the spaghetti squash and simmer another 10 minutes.
- Stir in the chicken and spinach; cook until the spinach is wilted. Add a little extra broth if the soup gets too thick.
- Adjust seasoning and serve warm.
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Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.