Nothing satisfies the soul on a cold autumn day quite like a warm bowl of homemade soup. This is a delicious lightened up version of chicken and broccoli soup that is both hearty and healthy. Instead of using pasta or rice, I added roasted spaghetti squash. What really puts this over the top, though, is the delicate touch of cinnamon. It really is a fantastic fall soup that will please even the pickiest of palates!
- 1 medium spaghetti squash
- 2 tbsp butter
- 1/4 c onion, minced
- 1 c broccoli, cut into small florets
- 3/4 c red bell pepper, diced
- 1 garlic clove, finely minced
- 1/4 tsp ground cinnamon
- 1 c chicken, cut into bite-sized pieces
- 6 c (1 1/2 quarts) chicken or vegetable broth
- 1 tbsp fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
Preheat oven to 350 degrees.
Carefully cut the spaghetti squash down the center lengthwise with a sharp knife. This will take some elbow grease as the outside skin is very tough. Place the two squash halve cut side down on a lightly greased baking sheet. Roast for 1 hour, or until a knife can be easily inserted in the center of the squash. Remove the squash from the oven and set aside to cool long enough for easy handling. Scrape the squash with a fork to make strands. Set aside.
While the squash is cooling, preheat a large skillet over medium heat. Add the butter. Once the butter has melted, add the onion, broccoli, and red bell pepper. Cook for 3 minutes. Add the garlic and cinnamon, and cook for 1 minute longer. Move the contents of the skillet to one side. Add the chicken and brown on all sides. Pour the chicken broth into the skillet and add the parsley. Bring the mixture to a boil. Add 1 cup of the reserved spaghetti squash strands to the skillet. Reduce the heat and simmer until the chicken is cooked through and the vegetables are cooked to your desired doneness. Season with salt and pepper, to taste.