Spaghetti Squash Chicken Noodle Soup

Recipe posted in: Flex Meals & Snacks, Snacks, Lunches & Dinners, Appetizers, Main Courses, Sides

This scrumptious 5-Ingredient Spaghetti Squash Chicken Noodle Soup recipe is a true delight that will leave you satisfied and craving more. Drawing inspiration from the classic chicken noodle soup you grew up with, this dish offers a wholesome twist with fewer carbs and a burst of flavor.

Imagine the comforting aroma of fresh thyme infusing every spoonful as you indulge in the rich and hearty broth. But what sets this recipe apart is the genius use of spaghetti squash to replace traditional pasta, adding an extra serving of veggies while maintaining that same familiar texture. You’ll find yourself wondering, “Why didn’t I think of this brilliant idea sooner?”

Not only is this recipe delicious, but it’s also a perfect complement to your Nutrisystem meals. With just one PowerFuel and one Vegetable serving, it fits seamlessly into your balanced meal plan. And to make tracking your progress even easier, simply log each serving in the NuMi app. Stay on track with your weight loss goals without sacrificing taste or satisfaction.

So go ahead and treat yourself to this incredible Chicken “Noodle” Soup. It’s a warm and nourishing dish that will leave you feeling satisfied and one step closer to your health and wellness goals.

Servings: 4 (1 serving = 2 ½ cups)

Calories per Serving: 130

On Nutrisystem, Count As: 1 PowerFuel and 1 Vegetable


  • 2 cups cooked spaghetti squash
  • 4 carrots, thinly sliced into coins
  • 8 oz. chicken breast, cut into bite size pieces
  • 4 cups low-sodium chicken broth
  • 1 Tbsp. fresh thyme leaves


  1. Carefully slice spaghetti squash in half and scrape out the seeds. Set one half aside and save for another meal.
  2. Place the other half of the spaghetti squash cut-side down in microwave safe dish and fill with approximately one inch of water.
  3. Microwave 12-15 minutes, until squash is tender. Remove the cooked squash from dish and set it aside to cool.
  4. Once cooled, scrape squash out with a fork to form spaghetti-like strands.
  5. In large soup pot, sauté carrots with zero-calorie cooking spray until softened.
  6. Add the chicken breast, chicken broth and thyme.
  7. Bring to a boil and then reduce to a simmer, until chicken is cooked through.
  8. Stir in the spaghetti squash and serve.
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