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Chicken tetrazzini soup with spaghetti squash for Full GAPS

Chicken Tetrazzini Soup with Spaghetti Squash

Creamy Full GAPS chicken tetrazzini soup with spaghetti-squash strands, mushrooms, homemade chicken meat stock, homemade coconut milk, lemon, and fresh thyme.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp ghee, coconut oil, or rendered chicken fat qualifying GAPS cooking fat
  • 1 medium onion chopped
  • 1 bunch green onions whites and greens chopped and kept separate
  • 1 1/2 tsp sea salt divided, plus more to taste
  • 1 lb mushrooms sliced; or use several chopped celery stalks for the celery branch
  • 1 tsp pure onion powder
  • 1/2 tsp pure garlic powder
  • 1/2 tsp ground ginger, white pepper, or black pepper choose one
  • 1 tsp dried thyme pure herb
  • 2 cloves garlic crushed or minced
  • 4-5 cups homemade chicken meat stock keep the final 1 cup at 1x or final 2 cups at 2x to adjust consistency
  • 1 cup full-fat homemade coconut milk completed homemade coconut milk
  • 2 tsp homemade mustard no additives
  • 3-4 cups cooked chicken or turkey chopped or shredded
  • 8 oz cooked spaghetti-squash strands measured after cooking
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh thyme leaves plus more to garnish

Equipment

  • Le Creuset Classic 10-quart stainless-steel stockpot
  • Cutting board and knife
  • Measuring cups and spoons
  • Large glass measuring cup or small glass bowl
  • Whisk
  • Wooden spoon and heat-safe spoon rest
  • Glass storage container for leftovers

Method
 

  1. Have the meat stock, cooked chopped chicken or turkey, and 8 ounces cooked spaghetti-squash strands ready.
  2. Heat the fat in an extra-large stainless pot over medium-high. Add the onion, green-onion whites, and 1/2 teaspoon sea salt. If using celery instead of mushrooms, add it now.
  3. Cook for 15 minutes, stirring occasionally and lowering the heat after 5 to 10 minutes so the vegetables soften without getting too dark. For the mushroom branch, add the sliced mushrooms after 10 minutes.
    Onions, green-onion whites, and sliced mushrooms softening in a stainless stockpot
  4. Stir in the onion powder, garlic powder, ginger or pepper, and dried thyme. Cook 2 minutes until fragrant, then stir in the fresh garlic.
  5. Whisk the homemade coconut milk and additive-free homemade mustard together in a large glass measuring cup. Do not add tapioca or another starch.
  6. Add 2 cups chicken meat stock to the vegetables and bring to a gentle simmer over medium heat.
  7. Whisk the coconut-milk mixture again and pour it in. Stir through the vegetables, add another 2 cups stock, and return to a gentle simmer.
  8. Hold the optional fifth cup of stock to adjust the finished consistency rather than adding it automatically.
  9. Add the chicken or turkey, spaghetti squash, green-onion greens, and lemon juice. Stir gently until everything is very hot, keeping the squash strands intact. Taste and add the remaining salt as needed.
    Chicken, spaghetti squash, mushrooms, and green onions heating in creamy meat-stock broth
  10. Stir in most of the fresh thyme. Ladle into bowls and finish with the remaining thyme.

Notes

  • Full GAPS: Use homemade meat stock, homemade coconut milk, homemade mustard, and pure single-ingredient seasonings.
  • Photographed branch: The photos use mushrooms. For celery, replace the mushrooms with several chopped celery stalks and add them with the onions.
  • No pasta or starch: Use cooked spaghetti squash and omit tapioca.
  • Chicken or turkey: The cooked meat can be prepared separately from the meat stock.
  • Leftovers: Add homemade stock as needed during reheating, up to 2 cups for a larger leftover batch.

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