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Prep the noodles: slice spaghetti squash in half, scoop out seeds, and place on a baking sheet. Roast at 400°F for 30–40 minutes until tender. Use a fork to shred into spaghetti strands. Set aside.
Cook and shred: season chicken breast with salt and pepper. Sear in a lightly oiled skillet over medium-high for 3–4 minutes per side, then shred and set aside.
Sauté veggies: in a large soup pot, heat olive oil. Add onion, carrots, celery, and garlic. Season with salt and pepper. Cook until onions are translucent.
Build the broth: pour in chicken broth. Add garlic powder, onion powder, thyme, turmeric, and bay leaves. Bring to a boil, then reduce to a simmer until carrots are tender (10–12 minutes).
Combine everything: stir in shredded chicken and spaghetti squash noodles. Simmer 10–15 minutes to let flavors meld.
Taste test: adjust seasoning if needed. Remove bay leaves before serving.