Easy to cook, and hearty to eat. Gluten-free spaghetti squash noodles with non-dairy cream base.
- 3 Fresh Boneless Skinless Chicken Thigh Cutlets (60g, 330c)
- 3 ½ cups homemade chicken stock (21g, 516c)
- 6 Tablespoons (3 ounces) Cashew Cream (15.4g,444)
- 1 ½ cups Spaghetti Squash, cooked (.9g, 46.5c)
- 1 bunch fresh dill
- 2 zucchini (4.8g, 66c)
- 2 cups water
- ½ teaspoon salt
- ¼ teaspoon white pepper
Peel and chop zucchini and dill into tiny pieces. Chop chicken into tiny cubes. Add to large pot with water and 1 cup chicken stock. Cook for 20 minutes on high. Lower to medium and add 2 ½ cups chicken stock, cashew cream, and spaghetti squash, salt and pepper. Continue to cook for an additional 20 minutes. How to cook spaghetti squash, click here.
Yields: 60 ounces soup, or 15 portions of 4 ounces each. Add more chicken to increase the protein.
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