Best Chicken Spaghetti Soup Recipes

LEMON CHICKEN SOUP WITH SPAGHETTI

Steps:

• In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
• Add the carrots and simmer until tender, about 5 to 8 minutes.
• Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
• *Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.

SLOW COOKER SPAGHETTI SQUASH CHICKEN SOUP

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.

SPAGHETTI AND CHICKEN MEATBALL SOUP

Steps:

• In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
• In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
• Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.

LEMON CHICKEN SOUP WITH SPAGHETTI

Steps:

• Combine the first 3 ingredients in a pot and bring to a boil.
• Boil for approximately 20-25 minutes.
• In the meantime, dice the chicken & break the spaghetti.
• Add the chicken & spaghetti, reduce to a simmer, cover.
• Simmer for 10-15 minutes, or until the spaghetti is cooked through.

CHICKEN SPAGHETTI SOUP

Steps:

• In a large pot over medium heat, warm the oil.
• Add in the chicken, onions, bell pepper, and garlic; saute, breaking up the chicken with a spoon, until lightly browned and the vegetables are tender, 5-6 minutes.
• Add the remaining ingredients except the spaghetti and cheese and simmer, uncovered, about 10 minutes.
• Increase heat to med-high add the spaghetti.
• Cook until the spaghetti is tender and the flavors are blended, about 15 minutes.
• Remove the bay leaf and discard.
• Serve in bowls and sprinkle with Parmesan cheese.