Paleo Chicken Tetrazzini Soup (Gluten-free, AIP)

overhead view of paleo chicken tetrazzini soup

Paleo Chicken Tetrazzini Soup (Gluten-free, AIP)

Paleo Chicken Tetrazzini Soup is a fabulous dairy-free soup with pasta and a creamy base.

Depending on the version you choose, this recipe is AIP, Gluten-free, Grain-free, Low Carb, Whole30, GAPS and VAD.

Paleo Chicken Tetrazzini also works great with leftover turkey (and has a with dairy variation).

Course DInner, Main Course

Cuisine American, Italian

Keyword aip, chicken, dairy-free, gluten-free, grain-free, paleo, soup, tetrazzini, turkey

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 366kcal

Author Megan

Cost $10

Equipment

large low pot or pan
pot for cooking pasta

Ingredients

8 oz Jovial Foods Cassava Pasta for Paleo and AIP; or Jovial's Brown Rice Pasta for Gluten-free: spaghetti or preferred shape noodles; okay to use cooked spaghetti squash for lower carb or Whole30; for VAD, okay to use organic 1-ingredient semolina pasta from Italy
2 Tablespoons olive oil
3 to 4 cups chicken cooked, chopped or shredded; amount depends on how much chicken you want in your soup. I used bonelesss skinless thighs from making Meat Stock, but you can use any leftover chicken, including a whole poached chicken from making stock or leftover roasted chicken.
1 pound mushrooms sliced (optional, omit for VAD or sub with several stalks chopped celery)
1 medium onion chopped
1 bunch green onions whites and greens divided (For non-AIP/VAD, it's okay to use frozen peas if you prefer, which is traditional with Tetrazzini. )
1 teaspoon onion powder omit for VAD
1/2 teaspoon garlic powder omit for VAD
1/2 teaspoon ginger powder or use white or black pepper if not AIP/VAD
2 garlic cloves crushed or minced
1/4 cup tapioca starch /flour
4 to 5 cups chicken broth amount depends on if you make the dairy or non-dairy version, Homemade Meat Stock (this recipe yields both meat and broth) or Bone Broth
1 cup full fat coconut milk or a dairy free creamer like plain nut pods if you can't have coconut; VAD or Dairy version: use 1/2 cup heavy cream + 1/2 cup broth, or replace with just 1 additional cup broth if none of these work.
2 teaspoons Dijon mustard omit for AIP and VAD
1 teaspoon dried thyme or 2 teaspoons dried poultry seasoning; for VAD, use 1 teaspoon dried rosemary powder
1-1/2 teaspoons sea salt or Potassium Salt (for more of the main food mineral we need), + more to taste
1 Tablespoon fresh lemon juice
2 Tablespoons fresh thyme leaves plus more to garnish

Instructions

Set aside broth and chopped chicken if you made them fresh for this recipe.
Over medium high heat, heat extra big sauté pan, low pot or Dutch oven style pan. Add olive oil, and sauté onion, whites of green onions and 1/2 teaspoon sea salt. If using mushrooms, wait to add them. For celery, add it with the onions. Cook, stirring occasionally, 15 minutes, over medium heat, reducing heat as needed (after 5 to 10 minutes), so veggies don't get too dark. Add mushrooms after 10 minutes, if using.
After 15 minutes, stir in optional onion and garlic powders, plus dried herbs and dried ginger powder. Sauté 2 minutes until fragrant. Add fresh garlic, and stir until mixed in.
While the veggies cook, heat a large pot of water, and cook pasta according to package instructions. Cook pasta one minute shy of done, so it is truly al dente (this is 9 to 10 minutes for cassava pasta). Strain, and set aside. (At this point, the cooking can pause if you'd like to wait to finish the recipe. This can be the "Meal Prep" part of the meal, to do early.)
Shortly before you're ready to serve: Measure 1 cup coconut milk into larger measuring cup or small mixing bowl -- or for dairy version: 1/2 cup heavy cream + 1/2 cup broth. Add to it and whisk in: tapioca flour and optional Dijon mustard.
If you turned the heat off under the veggies, return the heat to Medium. Add 2 cups of the overall chicken broth (and optional peas, if you're using).
When the veggies and portion of broth begin to simmer, freshly whisk the creamy tapioca slurry, and pour it in all at once. Use whisk to move the veggies and cream around until they're well mixed. Add final 2 cups chicken broth. Whisking, bring to a simmer again. The soup will thicken. Simmer slowly while whisking 1 to 2 minutes.
Add chicken, pasta, greens of green onions and fresh lemon juice. Heat until very hot, stirring gently (so as not to break up pasta too much). Once heated through, sprinkle in most but not all of the fresh thyme. Serve, topped with the last of the fresh thyme.
NOTE: Chicken Tetrazzini Soup is very thick (and satisfying!). If it sits for a few hours, it will thicken. If you want leftovers thinner, it's fine to add an additional 2 cups of broth.

Notes

How to store and reheat

Seal and refrigerate leftovers for up to 5 days.

To reheat, add up to 2 cups broth, and stir gently over medium heat. As it begins to heat, reduce heat to low, and cover over lowest heat for 5 to 10 minutes until heated through. (Don't stir too much to protect the pasta from breaking up.

If you used cassava pasta, it doesn't keep its shape well with leftovers, but they're still good.)

Nutrition