To start, cook chicken until tender then chop and shred it up. The best method of cooking is to bring half water, half chicken broth to a boil then boil the chicken until fork tender.
Chop and dice all the veggies and herbs before starting.
In a large pot, add a little oil on medium high heat. Then add in diced onion and celery. Salt and pepper the onion and celery. This is the only step to use black pepper.
Cook until soft and fragrant. Once you reach this point grate the garlic over the onion and celery. Give it a quick mix into the heat then add in water and chicken broth.
Next grate ginger into the pot and toss in chicken, carrots, parsley and dill. Bring to a simmer and lower heat to low medium. Simmer until carrots are tender, which should take about 15-20 minutes.
If using noodles, add in at the very end before being ready to serve. Of course, allow them to cook about 5 minutes in the soup to absorb flavor before removing from heat. If using spaghetti squash only add into the portion you are planning to eat to avoid mushy noodles.
If using cauliflower rice, add only in the portion you plan to eat at that moment. Separate your leftovers first. Then add in cauliflower rice. Should take 3-5 minutes for rice to soften a little and still have texture. If you don't seperate when you go to reheat the cauliflower will get super mushy.
***Nutrition facts don't include rice or noodles***