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This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly Extra Easy - syn free per serving SP/Original/Paleo/Whole30 - syn free per serving (use spiralled veg in place of pasta) WW Smart Points - 4



Total time

135 minutes


  • 1 chicken carcass (roast)
  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 2 cloves garlic (finely chopped)
  • 2 teaspoons italian herbs
  • salt
  • black pepper
  • 1 onion (finely chopped)
  • 1 carrot (finely chopped)
  • 1 parsnip (finely chopped)
  • 90 g spaghetti (uncooked, broken in half, can use gluten free pasta or use spaghetti squash, spiralled zucchini or another alternative to make this gluten free)
  • chicken (leftover, cooked, i saved some meat from the roast chicken)
  • fresh italian parsley
  • salt
  • black pepper
  • spray oil


  1. Spray a large pot with spray oil over a medium high heat, add the onion, carrots, garlic and Italian herbs and fry for a few mins to soften. Break up the chicken carcass and add to the pot.
  2. Cover with 2 litres of water and season well with salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 1-1½ hours.
  3. Drain the soup base over a sieve, so that you just have the liquid/stock and set aside.
  4. Clean pot and spray with some low calorie spray, add the onion, carrots and parsnips and fry till softened and lightly golden. (I like to add a parsnip into my soup as I find it gives a lovely flavour)
  5. Add in the homemade stock and bring to a boil, reduce heat to low, cover and simmer for about 1 hour, until veg is tender.
  6. For the last 20 min of cooking time, add in the cooked chicken and spaghetti.
  7. Season to taste with salt and black pepper and garnish with chopped Italian parsley.
  8. Divide among bowls and enjoy!!
  9. View the recipe instructions at

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