Anti-Inflammatory Turmeric Chicken Soup

Ingredients:

1/4 cup olive oil

1 medium onion, diced

1 large leek, sliced (white and light green parts only)

3 large carrots, sliced

3 stalks celery, sliced

3 cloves garlic, chopped

1 teaspoon turmeric

1 teaspoon poultry seasoning

6 cups chicken broth

1(13.5 oz) can coconut milk

1 1/4 pounds boneless, skinless chicken (breast or thighs)

10 oz frozen peas (optional)

1/4 cup fresh parsley, chopped Salt and pepper, to taste Preparation:

Sauté the Vegetables:

Heat olive oil in a large pot over medium heat. Add onion, leek, carrots, celery, and a pinch of salt. Sauté for 5-7 minutes, until the veggies are soft and fragrant.

Add Spices:

Stir in garlic, turmeric, and poultry seasoning. Cook for 1-2 minutes, making sure not to burn the garlic.

Simmer the Soup:

Pour in chicken broth and add the chicken. Bring to a simmer, reduce heat, and cook for 20-25 minutes until the chicken is tender.

Shred the Chicken:

Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.

Final Ingredients:

Stir in the coconut milk for a creamy texture, and if using peas, add them now. Cook for an additional 5 minutes.

Season and Serve:

Stir in half of the chopped parsley and season the soup with salt and pepper. Ladle into bowls and garnish with the remaining parsley. Enjoy this soothing, healthy meal!

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