Ingredients needed for Chicken Soup with Spaghetti Squash Noodles: spaghetti squash avocado oil celery carrots boneless skinless chicken thighs Kosher salt cracked black pepper dried basil dried thyme soy sauce chicken broth scallions Ingredient amounts are available in US and metric units.
Pre-heat oven to 425F. Line a large baking tray. Poke 1 to 2 holes in the spaghetti squash. Place on a microwave safe plate. Microwave for 5 minutes. Let cool.
Cut the squash into 1 inch rings. Place on the baking pan in a single layer. Roast in the oven until tender. After cooking, discard the seeds from the center of the spaghetti squash, then shred the squash noodles from the skin.
While squash is cooking, make the soup. Add oil to pot over medium heat. Add the celery and carrots and sauté until soft. About 5 minutes. Add the chicken, season with salt and pepper, cook for 8 minutes.
Season with basil and thyme and stir in soy sauce. Scrape any browned bits from the bottom of the pan. Stir in chicken broth and let simmer for a few minutes. Stir in spaghetti squash noodles.
If you have leftovers, you can store in an airtight container in the refrigerator for up to 4 days.