This anti inflammatory turmeric chicken soup is made with coconut milk, vegetables, and warming spices for a nourishing gut-friendly meal.

1/4 cup olive oil

1 medium onion, diced

1 large leek, sliced

3 carrots, sliced

3 celery stalks, sliced

1 teaspoon kosher salt

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 lb boneless skinless chicken

10 oz frozen peas (optional)

1/4 cup fresh parsley, chopped

Salt and pepper to taste

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1. Sauté vegetables in olive oil until soft.

2. Add garlic and spices and cook until fragrant.

3. Add broth, coconut milk, and chicken and simmer gently.

4. Remove and shred chicken.

5. Return chicken, peas, and parsley to pot.

6. Season and serve warm.

Do not boil vigorously.

Great for meal prep.

Naturally dairy free and gluten free.