Chicken & Spaghetti Squash Soup


  • 50g butter
  • 1 onion finely chopped
  • 4 cloves of garlic minced
  • 1/2t dried rosemary
  • 2 carrots finely chopped
  • 2 sticks of celery finely chopped
  • 1 leek finely chopped
  • 2 jars of The Little Bone Broth Company Chicken Broth
  • 2 chicken breasts
  • 2c cooked spaghetti squash or noodles of choice
  • Salt and pepper to taste


Heat butter and onion in large saucepan over a medium heat and cook for a couple minutes until the onions become translucent.

Add garlic, rosemary, carrots, celery, and leek and cook for 5 minutes until the vegetables are tender.

Pour the bone broth over the vegetables and bring to a boil, fully submerge the chicken breasts in the liquid and reduce to a simmer. Continue simmering for 15-20 minutes until the chicken breasts are cooked.

Transfer the chicken breasts to a plate and shred with a fork, then return to saucepan along with the cooked spaghetti squash or noodles. Cook for a further couple minutes to heat through and season to taste.

Serve with warm toasted bread and fresh herbs.