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Creamy celeriac chicken soup with carrots and peas for Full GAPS

Creamy Celeriac Chicken Soup for Full GAPS

A creamy Full GAPS chicken soup thickened with blended celeriac and homemade coconut milk, with carrots, peas, herbs, and tender celeriac cubes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 1 batch
Course: Dinner, Soup
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons homemade ghee
  • 1 large yellow onion chopped
  • 1/2 pound celeriac peeled and roughly chopped, about 2 cups
  • 1/2 pound celeriac peeled and cut into 1/2-inch squares, about 2 cups
  • 4 cups homemade raw-meaty chicken stock
  • 1/2 cup homemade noncanned coconut milk
  • 1 cup carrots chopped
  • 2 teaspoons sea salt
  • 1/4 teaspoon pure ground black pepper
  • 2/3 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 pound cooked chicken shredded or cubed
  • 2/3 cup frozen English peas

Equipment

  • 1 Sturdy cutting board
  • 1 chef’s knife
  • 1 Kitchen scale
  • 1 Large stainless-steel saucepan
  • 1 Wooden spoon
  • 1 Stainless-steel slotted spoon
  • 1 Sturdy glass blender pitcher suitable for warm ingredients
  • 1 Shallow covered glass storage container

Method
 

  1. Melt the ghee in a large stainless-steel saucepan over medium heat. Add the onion and cook for 5 to 7 minutes, stirring often, until translucent, fragrant, and soft without browning.
  2. Add the roughly chopped 1/2 pound celeriac and the chicken meat stock. Bring to a boil, reduce to a simmer, and cook for about 10 minutes until a fork passes through the thickest celeriac piece without resistance.
    Fork-tender celeriac simmering in chicken meat stock in a stainless saucepan
  3. Lift the tender celeriac out with a slotted spoon, leaving the stock and onion in the pan. Blend the celeriac with 1/2 cup homemade coconut milk until completely smooth, pale, and thick enough to coat the pitcher.
    Smooth celeriac and homemade coconut milk puree in a glass blender pitcher
  4. Add the carrots, the half-inch celeriac squares, sea salt, black pepper, thyme, and rosemary to the saucepan. Simmer for about 10 minutes, until the carrots and celeriac cubes yield to the side of a spoon but retain their shape.
  5. Stir in the celeriac-coconut puree, cooked chicken, and frozen peas. Simmer for a few minutes, stirring from the bottom, until the peas are bright green, the chicken is steaming throughout, and the creamy broth clings lightly to the solids.
  6. Taste after stirring through the whole pot. Serve hot once the vegetables are tender and every bowl contains creamy broth, chicken, carrots, peas, and celeriac cubes.

Notes

Full GAPS: Use after peas, homemade coconut milk, celeriac, onion, carrots, cooked chicken, ghee, herbs, and black pepper are established. This is not an Introduction Diet recipe.
Stock: Use raw-meaty chicken stock, not repeatedly reused bare-bone broth.
Coconut milk: The controlling measure is 1/2 cup. Cultured cream may replace it only after cultured dairy has been introduced.
Scaling: The 2× control doubles every numeric ingredient and yields 2 batches.

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