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Spaghetti Squash Tuscan Chicken Soup

It’s nice having a good soup around, especially for when the kids come in from playing in the….rain. I’m still so bummed that we actually didn’t get any snow in Atlanta!! Our kids have had how many “snow days” now without any snow? Pitiful. Anyway, here is a great, simple soup. Tate said it was (with some Pete’s hot sauce) his very favorite! 

And yes, there are some white beans in this soup which I know are not Paleo. Free free to omit them from this recipe if you’re avoiding legumes right now. So I’ve been following Paleo for over 6 years now and while I think eating the Paleo way is a great way to reduce inflammation, I also think it’s a good template or good starting point. I think once the gut has healed, it is good to experiment with your diet by add in things like beans (especially ones with resistant starch – my latest fascination) and some gluten free grains once in awhile to see how your body tolerates them. This was my first experiment and so far so good!

If you cook your chicken in the slow cooker and you cook it on “high”, it will be more like shredded chicken (we clearly cooked this on high). But if you cook it on low, it will be more like a rotisserie chicken which I actually tend to prefer._DSC4362c

Oh and have you tried these dark chocolate chips sweetened with stevia? You can get them at Whole Foods or  I promise, even with zero grams of sugar, there isn’t any weird aftertaste. They have the perfect amount of sweetness!  You’re welcome…and I’m sorry!_DSC4375

Easy on those Tate…At $7 a bag, I’ll be hiding those in my stash!



Spaghetti Squash Tuscan Chicken Soup
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  1. 1 whole chicken (rotisserie or slow cooked)
  2. 1 spaghetti squash
  3. 1 medium onion, chopped
  4. 4 garlic cloves, minced
  5. 1 tbsp ghee or butter
  6. spinach, coupe handfuls
  7. 1 cup (or more) white beans (optional)
  8. 1/2 tsp thyme
  9. 1 tbsp lemon juice
  10. 1/2 tsp pepper
  11. 2 tsp Celtic or Himalayan salt (or to taste)
  12. bone broth (or chicken stock) about 4 cups
  13. 1/4 cup good evoo
  1. Cook your chicken in the slow cooker (high for 4-5 hours or low or 6 or so hours) if you're not using a rotisserie chicken.
  2. Cut your spaghetti squash in half (lengthwise) and scoop out all of the seeds.
  3. Lay each side face down on a baking sheet and cook on 400 for 20-25 minutes or until soft to the touch on the back (skin) side.
  4. In big pot, on medium high heat, melt the ghee/butter and then add in the onions and garlic and cook for a few minutes or until they start to brown.
  5. Then add in your shredded chicken, scrape in your cooked spaghetti squash, raw spinach, thyme, beans (if desired), salt and pepper in the same big pot.
  6. Let it cook on low for a few minutes so the flavors can soak in and the spinach can wilt.
  7. Then add your good olive oil to the soup, stir it in, and enjoy!
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  • Heather richardson - Yummy! Thank you! We are trying this tomorrow night:). Which olive oil do you like to use and where do you get it?ReplyCancel

    • landriav - Hey Heather! I love or will use some from the olive oil stores intown. I think one of the stores is in the Vinings Jubilee? Hope you guys like the soup!!ReplyCancel

  • Robyn - Looks wonderful! Can’t wait to try it this weekend!

    Love the pics of Tate and the chocolate chips. When my, almost 32 yr. old, son turned two I served carob chips because I had kept him pretty much sugar free. It did not go over well. Glad to hear that these chips have no after taste but $7 a bag…ouch!!
    Thanks for your healthy and easy recipes!!ReplyCancel

    • landriav - Ha, yeah Tate didnt like the carob chips either! These chocolate chips are impossible not to like…hence why I have to hid them, even from myself! 🙂 Thanks for your sweet post Robyn! 🙂ReplyCancel

  • Leane - I love your recipes, I really do. I even bought your snack book. But I have to ask about Tate’s shoes in the choc chips pic… where did you buy them/what’s the brand? we still need Velcro around here. 🙂ReplyCancel

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