A classic chicken noodle soup, minus the noodles. Heavy on the protein, carb-free noodles.
To a large clean pot, add Olive Oil and roughly chopped garlic under low heat. Keep garlic moving to avoid burning, cook until soft. The Veggies for this can be cut nearly any way, just so long as they are bite sized, I cut them and everything else while the garlic softens. Crumble or rough chop the bacon and cooked Chicken, keep separate. I like to get a store roasted whole chicken and remove the meat from this, roughly chopping or shredding, using about half for this recipe. You can use more if you like more. If the chicken is cut to small it will break apart in the soup, too big and it will be difficult to eat without having to break them apart in the bowl. To each his own, I shoot for just large enough to not break apart too much but still bite size. Add Bacon, Onion, Celery, Carrot, Oregano and Rosemary. turn up heat to medium. Mix to coat with oil and garlic mix. Salt and Pepper to taste. Add cooked chicken to pot. Add the chicken stock and squash then bring to a simmer. I find ready made spaghetti squash/zucchini in my store all the time, if you don't have this available, you can make some however you prefer (to al dente) and use in this. Be sure to cut the strips short or you will be making chicken spaghetti soup.
Cover and high simmer for about 10-15 min, or until all is warmed though. This can sit at the lowest heat for an additional 30 min to keep warm and will remain warm for another half hour off the heat. Keeping it on the heat too long can lead to mush and general breakdown of the soup. Sprinkle in fresh parsley and serve or store for later.
This makes a lot, so be sure to use a large pot. We like to keep the leftovers for lunch or dinner later in the week.
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Serving Size: 1 Serving (585g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 335 | ||
Calories from Fat: 145 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 54.4mg | 17 % | |
Sodium 835.6mg | 29 % | |
Potassium 761.6mg | 20 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 20.5g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 335
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