Slow Cooker Spaghetti Squash Chicken Soup Recipes

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SLOW COOKER SPAGHETTI SQUASH CHICKEN SOUP



Slow Cooker Spaghetti Squash Chicken Soup image

This slow cooker recipe mixes chicken, spaghetti squash, diced tomatoes, and bell pepper for an easy soup preparation.

Provided by CPolencheck

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 5h20m

Yield 2

Number Of Ingredients 12

12 ounces spaghetti squash, peeled, seeded, and cut into 3-inch pieces
1 (14.5 ounce) can petite diced tomatoes
1 cup chicken broth
8 ounces chicken breast, diced
½ green bell pepper, chopped
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon chopped fresh parsley
½ teaspoon basil
¼ teaspoon oregano leaves
¼ teaspoon garlic powder
¼ teaspoon onion powder

Steps:

  • Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
  • Cook on Low for 5 to 6 hours.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 23.2 g, Cholesterol 61 mg, Fat 3.6 g, Fiber 2.4 g, Protein 25.7 g, SaturatedFat 0.9 g, Sodium 2039.9 mg, Sugar 8.5 g

SLOW-COOKER BUTTERNUT SQUASH SOUP



Slow-Cooker Butternut Squash Soup image

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd. Once you've tried it, try mixing it up-add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. -Jennifer Machado, Alta, California

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
5 to 6 cups chicken or vegetable broth
Sour cream, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 124 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 616mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

SLOW COOKER SPAGHETTI SQUASH



Slow Cooker Spaghetti Squash image

If you're looking for a healthy alternative to noodles for spaghetti, spaghetti squash is a delicious alternative. This also makes for a delicious side. Serve with spaghetti sauce or season with salt and pepper.

Provided by andreakrieger

Categories     Side Dish     Vegetables     Squash

Time 4h20m

Yield 4

Number Of Ingredients 2

1 whole spaghetti squash, washed thoroughly
1 ½ cups water

Steps:

  • Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
  • Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
  • Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 12.1 g, Fat 1 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 32.4 mg

COLORFUL CHICKEN 'N' SQUASH SOUP



Colorful Chicken 'n' Squash Soup image

When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family. I make this soup every week, and everyone loves it. It's nutritious, too. -Trina Bigham Fairhaven, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 14 servings (5-1/4 quarts).

Number Of Ingredients 7

1 broiler/fryer chicken (4 pounds), cut up
13 cups water
5 pounds butternut squash, peeled and cubed (about 10 cups)
1 bunch kale, trimmed and chopped
6 medium carrots, chopped
2 large onions, chopped
3 teaspoons salt

Steps:

  • Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.

Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 579mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges

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