Spaghetti Squash Chicken Ginger Noodle Soup

Spaghetti Squash Chicken Ginger Noodle Soup

Course: Entree, Main Course
Cuisine: Asian Fusion
Servings: 4 servings
Author: Marvellina
Roasted spaghetti squash served with aromatic ginger broth, crispy garlic, tender slices of chicken, and fresh herbs will be one of your favorite comfort food
Print Recipe


  • About 3 lbs of spaghetti squash


  • 1 large onion
  • 5 lbs mixture of bone-in chicken thigh and drum sticks
  • 1 lb chicken wings
  • 3 oz (about 90 gr) ginger peeled and cut into 1/2-inch thick slices
  • water
  • 2 Tbsp fish sauce
  • Salt to taste
  • Pinch of sugar


  • Crispy garlic
  • Fresh herbs like basil and mint leaves
  • Fresh cilantro leaves
  • 1 stalk green onion thinly sliced
  • Chili pepper flakes optional


Cooking the spaghetti squash:

  • Preheat oven to 400 F. Rinse the spaghetti squash with clean water. Wipe dry. Use a fork to pierce the squash all over. Place the squash on an aluminum-lined baking sheets and let it cook for 1 hour or until you can easily pierce the skin to the flesh easily with a knife. Once done, remove from the oven and let it cool down for few minutes
  • Use a knife to halve the squash. Use a spoon to scoop out the seeds. You may discard or keep the seeds to roast for later if you like. Use a fork to "fluff" the squash and it will give you the strands of spaghetti look. Set aside

Preparing the broth (can be prepared the day before):

  • Place the chicken thighs, drumsticks, and wings in a large pot and cover with water. Bring to a boil and let it boil for about 5 minutes. Turn off the heat and discard the liquid. Use a clean running water to rinse off the scums and impurities from the chicken pieces and the pot
  • Place the chicken back into a clean pot. Add ginger and onion. Cover with water, about 2-inches above the chicken. Bring to a boil and then lower the heat and let it gently simmer for the next 25 minutes or until the chicken is cooked through
  • Remove the chicken thighs and drumstick from the broth while the broth is still in a gentle simmer. When the chicken is cool enough to handle, remove the bones from the thighs and drumstick. Place the bones back into the pot and let it simmer away for another 1 hour.  Strain the broth and discard all the other solids. Season the broth with fish sauce, salt, and a pinch of sugar to your taste. This way your soup is flavorful and you are not overcooking the chicken that will give you tasteless meat. If you are preparing ahead, cover and keep the chicken in the refrigerator until the next day. Slice the chicken only when you are ready to serve it the next day

When ready to serve:

  • Bring the broth back to a boil. Portion out the spaghetti squash into an individual serving bowl. Top with chicken meat and generously ladle the hot broth over the strands of squash and chicken pieces. Serve immediately with fresh herbs and green onions. Sprinkle some crispy garlic and chili pepper flakes (if using)