Keto Chicken Soup
Try this easy keto low carb chicken soup with spaghetti squash noodles - comfort in a bowl, with only 6g net carbs!
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Prep 10 minutes Cook 1 hour Total 1 hour 10 minutes 
Ingredients
Free Printable: Low Carb & Keto Food List
Get It NowInstructions
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In a large pot on the stove, stir together all ingredients except the spaghetti squash. Bring to a boil. Reduce to a simmer and cover. Simmer for 1 hour. (If using raw chicken, shred it once it's cooked through.)
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Meanwhile, preheat the oven to 375 degrees F (191 degrees C). Poke holes in the spaghetti squash using a sharp knife. Place on a baking sheet and bake for 40-60 minutes, until you can easily pierce through the skin with only a little resistance when using a fork. (Don't overcook to the point where there's no resistance at all, or the noodles will be mushy.)
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When the spaghetti squash is done cooking and cool enough to handle, slice it in half and use a fork to scoop out the strands (pull with the fork in the same direction as the strands, cross-wise across the short side of the spaghetti squash).
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Right before serving, remove the bay leaf and stir in half of the spaghetti squash strands.
Recipe Notes
Serving size: 1 cup
Nutrition info is calculated based on using 1/2 of the spaghetti squash. You'll need to cook the whole thing but only half goes in the soup. You can reserve the rest for another use.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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