This is such a great soup to make two ways: your choice of glass noodles (aka vermicelli) or with spaghetti-squash threads. The key here is to have the freshest stock as possible. You can either do an old-school chicken stock with feet, wings and other cuts of poultry, or, purchase a roasted chicken from your favorite store. Glass noodles are very traditional in this soup. However, if you are looking for a lower carbohydrate option, spaghetti-squash is the perfect substitution AND it is truly delicious!
This creation is a gluten-free creation. Along with the other ingredients, you will need to make sure if you select the roaster-chicken option as you will need to check for any gluten-related ingredients that the store might be using. So, get your oven set to 375°F/191°C for baking off the squash. Get a digital scale for this as we have some work to do!
The video for both soups can be found on my YouTube channel.
INGREDIENTS:
1 Roaster Chicken, cooked (or 2lb raw chicken cuts) 2 Gallons Water
12oz-14oz Vermicelli or Spaghetti Squash*
10oz White Onion, sliced thin
8oz Bean sprouts 8oz Zucchini, diced 8oz Corn, frozen or fresh (do NOT use canned)
4oz Carrots, sliced 2.5oz Garlic, pureed 1oz Ginger, pureed 4oz Tamari 2oz Black Vinegar
Garnish: Cilantro, scallions, fresh chili, chili oil, sesame seeds
*Two small spaghetti squash will yield approximately 12oz-14oz of threads.
©2004-2026 Konky’s Creative Kitchen, All rights reserved.
1.) Wash the outer skin and then Halve your spaghetti squash, remove the flesh and seeds with a spoon. Set your timer, use a sheet pan to bake off your spaghetti squash for approximately 30 minutes. DO NOT use olive oil or seasonings as we want this to dry cook, which will be easier to pull the threads by scraping with a spoon.
2.) In a high-powdered blender, puree your ginger and garlic together. Set aside. 3.) In a small pot, add your water and chicken. If you are using a roaster chicken, it is up to you if you want to remove the skin. For approximately 15 minutes, boil on high. Reduce to simmer after for approximately 30 minutes. Be very careful how much kosher salt and black pepper you use as we are going to be adding other flavors to the pot. 4.) Prep the rest of your ingredients and set aside.
5.) Take the spaghetti squash out of the oven when done. Allow to cool before harvesting the threads into a bowl. 6.) Into a large bowl, remove your chicken from the pot. Carefully, begin to harvest the meat and discard the bones. Skim the top of the stock of any floating impurities. Add your chicken back to the pot. Leave this on simmer. There should be no more than 1.5 gallons of soup base at this point. 7.) Add your pureed ginger and garlic to the pot. As you stir, this will change the color of the stock temporarily.
8.) Add the onions, zucchini and corn to the post. 9.) Add your tamari and black vinegar, stir well.
10.) In a fine-mesh strainer, anchor this so the stock comes through. Drop your carrots into this strainer. This will help steam the carrots after just a few minutes. Remove and set aside. 11.) To cook the vermicelli, you can use either the same fine-mesh strainer or use a pasta basket. Anchor this in the pot to let your vermicelli/glass noodles to cook in the stock. BE CAREFUL as they cook fast! Once done, remove the pasta basket, drain well.
12.) Line up your bowls and add your vermicelli and/or the spaghetti squash threads. Ladle your soup on top and garnish to your own liking.
©2004-2026 Konky’s Creative Kitchen, All rights reserved.
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