Paleo Chicken Tetrazzini Soup ([Or Use Turkey], Aip, Gluten-Free)

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

½ teaspoon garlic powder omit for VAD

½ teaspoon ginger powder or use white or black pepper if not AIP/VAD

2 garlic cloves crushed or minced

¼ 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 ½ cup heavy cream ½ 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- ½ 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

Directions at eatbeautiful.net

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