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–+ servings

Turkey Noodle Soup With Spaghetti Squash for Full GAPS

Cooked turkey and tender spaghetti squash strands simmer with carrots, celery, onion and parsley in homemade chicken meat stock. A Full GAPS noodle soup using prepared ingredients; serves four.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon homemade ghee or the same amount of coconut oil
  • 1 onion diced
  • 3 stalks celery diced
  • 2 carrots sliced
  • sea salt to taste
  • black pepper to taste
  • 6 cups homemade chicken meat stock finished stock; warm and stir if chilled
  • 1/4 cup fresh parsley chopped, for the pot
  • 3 cups cooked turkey shredded; plain home-cooked meat, or the same amount of cooked shredded chicken
  • 3 cups cooked spaghetti squash strands measure after baking and scraping

Equipment

  • 1 Roomy stainless steel stockpot Enough space to stir the stock, turkey, squash and vegetables; allow more capacity at 2x.
  • Board, knife, measuring cups and spoons
  • Stirring spoon and ladle

Method
 

  1. Dice the onion and celery, slice the carrots and chop the parsley. Have finished chicken meat stock, shredded cooked turkey and cooked spaghetti squash strands measured and ready.
  2. Melt the ghee or coconut oil in a soup pot over medium heat. Add the onion, celery and carrots. Season with salt and pepper and cook for about five minutes, stirring, until the onion is soft.
  3. Add the parsley, chicken meat stock and cooked turkey. Bring to a simmer and cook for twenty minutes. Keep a steady simmer rather than a hard rolling boil.
  4. Add the cooked spaghetti squash strands and simmer for ten more minutes. Stir gently to distribute the strands without mashing them. Check that the vegetables are tender and the turkey is hot throughout.
  5. Taste and adjust the salt and pepper. Ladle into four servings, distributing broth, meat and vegetables. Add more fresh parsley or a little extra ghee if desired. If using an olive-oil finish, add it to the bowl after cooking.

Notes

Prepared ingredients: Begin with finished meat stock, cooked shredded turkey and cooked squash. Making those ingredients is additional.
Timing: Five minutes vegetable cooking, twenty minutes simmering with stock and turkey, and ten minutes with squash make 35 timed cooking minutes. With about five minutes preparation, allow roughly forty minutes, plus extra heating time if cold ingredients need longer to reach a simmer.
Chicken option: Use three cups cooked shredded chicken in place of turkey, with the same stock and remaining ingredient amounts.
GAPS: Full GAPS with homemade meat stock; egg-free and nut-free. Not an early Intro or No-Plant vegetable preparation.
Dairy-free option: Use one tablespoon coconut oil instead of ghee and keep the cooked meat and serving finish free of milk ingredients. Leave optional ghee off dairy-free bowls.
Serving: More fresh parsley or extra ghee is optional. Add any cold-pressed olive-oil finish after cooking, not to the initial hot pan.
Doubling: Use the 2x ingredient amounts and a pot with enough room. Maintain the same cooking sequence and tenderness checks; a larger cold batch may need extra time to reach a simmer.
Storage: Refrigerate covered, dated portions and warm in a saucepan until hot throughout. Keep track of when the turkey was originally cooked as well as when the soup was made.

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