Organic Ingredients:
1/4 cup olive oil 
1 medium onion, diced 
1 large leek, sliced (white and light green parts)
3 large carrots, sliced 
3 stalks celery, sliced
3 cloves garlic, chopped 
1 tsp turmeric 
1 tsp poultry seasoning
6 cups chicken broth 
1 (13.5 oz) can coconut milk 
1 1/4 lbs boneless, skinless chicken breasts
10 oz frozen peas (optional) 
1/4 cup fresh parsley, chopped 
Sea salt and pepper, to taste 
Directions:
Sauté Vegetables:
Heat olive oil in a large pot over medium heat.
Add onions, leeks, carrots, celery, and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Add Spices:
Stir in garlic, turmeric, and poultry seasoning.
Cook for 1-2 minutes to allow the spices to bloom and release their aroma.
Simmer with Broth:
Pour in the chicken broth and bring to a gentle simmer.
Add the chicken breasts and let them cook for 20 minutes, or until fully cooked.
Shred the Chicken:
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the soup.
Add Coconut Milk & Peas:
Stir in the coconut milk, frozen peas (if using), and fresh parsley.
Let the soup simmer for another 5 minutes to blend the flavors.
Season and Serve:
Taste and adjust with sea salt and pepper as needed.
Ladle into bowls, garnish with extra parsley, and enjoy the warm, healing goodness!
Details:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
This Turmeric Chicken Soup is not only delicious but also supports your immune system and reduces inflammation. A must-have in your recipe collection! 
