Delicious Dishes: Chicken Picatta Soup

I'm a lazy chef. Like, ridiculously lazy. Crock pots are my best friend. I am so lazy with my food, that I either barely heat up, or just don't heat up left overs before I eat them. My partner is baffled by this, and when we are both eating left overs, he has to do the heating, because I'll let it heat up to luke-warm and be ready to chow down!

I love soup. It's my go to dinner when I'm lazy. It's cheap, easy, filling, and oh so yummy! With fall just beginning, it is the perfect time to share one of my favorite recipes with you.

I've been playing with soups for the last year. I had a spaghetti squash that I didn't know what to do with. I figured a soup would do, so I did some googling. After a bit of trial and error, I managed to tinker with various recipes enough to satisfy my tastes. I found that I had put together a soup that reminded me of chicken picatta. The benefit of the soup is it is low carb and full of fiber! It's also cheap and easy to make!

Ingredients:
1 spaghetti squash
2 chicken breasts
10 cups chicken broth (or 10 cups water and bullion)
1/2 cup lemon juice
capers (to taste)

Directions:

Preheat the oven to 350 degrees. Cut the spaghetti squash lengthwise and seed. Place it on a cookie sheet inside down, and cook for 30-40 minutes, or until soft. Remove from oven and let cool.

While the spaghetti squash is baking, get the chicken started by: filling a soup pot with either 10 cups chicken broth or 10 cups water and bullion (per package instructions). Use use Better Than Bullion. Bring to a boil, then lower to medium-ish heat to a simmer and cover pot with a lid, to prevent evaporation.

Around the time the spaghetti squash is done baking, the chicken should be done. Pull out the breasts and shred with a fork, and put back in the pot with the liquid.

Shred the spaghetti squash with a fork and put in the pot.

Add lemon juice and capers (to taste.)

Voila, you have a yummy in your tummy soup!