Preheat oven to 425 degrees.

Cut spaghetti squash in half lengthwise. Brush the cut side of the squash with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment or foil lined rimmed baking sheet. Roast until squash is tender, about 1 hour.

Meanwhile, add remaining olive oil to a large soup pot on medium high heat with the onion, garlic, carrots, and celery. Cook for 7-10 minutes, when the onions are translucent and the carrots are just beginning to get tender.

Add the thyme sprigs, bay leaves, parsley, bone broth, and shredded chicken. Bring to a boil and then reduce to a simmer until the carrots are cooked to your liking and the flavors have dispersed.

When the spaghetti squash is cooked, allow it to cool. Then use a spoon to remove the seeds. Use a fork to shred out the spaghetti squash into a large bowl.

You can either add the spaghetti squash noodles to the soup pot as it cooks OR I personally like to keep the spaghetti squash separate and add it to each bowl, then add the soup on top- it’s SO yummy!

Remove the thyme sprigs and the bay leaves before serving. Add salt and pepper to taste. Enjoy!