1 whole chicken carcass
1/2 spaghetti squash
1 leek, cut lengthwise and chopped
1 onion, chopped
2 large carrots, chopped
4 sticks celery, chopped
1 can diced tomatoes or 3-4 fresh tomatoes
1 medium chunk of ginger, grated
3-4 cloves garlic
1 tsp turmeric
1/2 tsp nutmeg
2 tbsp coconut oil
2-3 tbsp Lemon juice
First make the broth by removing most of the meat from the chicken carcass, placing it in the pot, covering it with water, add 2-3 tbsp lemon juice, and then simmering the bones for 12 hours in a slow cooker or on the lowest burner setting.
When done boiling, strain the bones from the broth and pick any remaining meat off them before discarding. Add the now strained broth to a clean soup pot.
Next, get the spaghetti squash in the oven to cook while you are working on the rest of the soup. Cut squash in half length-wise, remove seeds, drizzle with olive oil, poke with a fork and place cut side down on a baking pan. Bake at 350 for 30-40 minutes or until soft when poked with a fork.
Once the spaghetti squash is in the oven, chop up the onions and add to a pan on med-low heat with 1 tbsp coconut oil. Cook the onion until it softens, then add minced garlic. Cook an additional few minutes before adding pan contents to the soup pot with your broth in it.
Next add the carrots, tomatoes, and celery directly to the pot. Add another tbsp of coconut oil to previously used pan and add chopped leek and grated ginger. If you find chunks of ginger in your food to be too intense you can instead throw the peeled knob of ginger directly into the soup pot and remove when soup is ready to serve (this will dramatically reduce the ginger taste though). Once leek and ginger is softened, add pan contents to soup pot.
Bring soup to a boil and then simmer for 30-40 minutes to cook the carrots and celery.
Once the spaghetti squash is cooked, scrape out the insides of one of the halves and add it to the soup. These will be the 'noodles' in the soup.
Now add some chicken that you previously picked off the carcass, depending on how much meat you want in your soup, I used about 1.5 cups of shredded chicken.
Add the spices and simmer the soup for another 10 minutes and its ready to serve.