ANTI INFLAMMATORY TURMERIC CHICKEN SOUP

Ingredients:

1/4 cup olive oil

1 medium onion, diced

1 large leek, white and light green parts only, halved lengthwise, thinly sliced

3 large carrots, thinly sliced

3 stalks celery, thinly sliced

3 cloves garlic, chopped

1 teaspoon turmeric

1 teaspoon poultry seasoning

6 cups chicken broth

1 13.5 ounce can coconut milk

1 1/4 pounds boneless skinless chicken thighs or breasts

1 10 ounce bag frozen peas (optional)

1/4 cup chopped fresh parsley

1 teaspoon kosher salt, or to taste

1/2 teaspoon black pepper

Directions:

Heat  olive oil in a large soup pot over medium heat. Add onions, leeks,  carrots, celery, and 1 teaspoon kosher salt; sauté for 14-16 minutes  until leeks are soft.

Add garlic, turmeric, and poultry seasoning; continue sautéing for 2-3 minutes.

Add  chicken broth, coconut milk, and raw chicken. Ensure chicken is  submerged, partially cover, and simmer for 15-20 minutes until chicken  is cooked.

Remove chicken, shred it, then return to pot with peas (if using) and parsley. Simmer until peas are bright green.

Season with salt and pepper, garnish with parsley, and serve.

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Kcal: 350 per serving

Servings: 4 servings