Anti Inflammatory Turmeric Chicken Soup

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Holly Snider

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¼ cup olive oil

1 medium onion, diced

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

3 large carrots, thinly sliced

3 stalks celery, thinly sliced

1 teaspoon kosher salt

3 cloves garlic, chopped

1 teaspoon turmeric

1 teaspoon poultry seasoning

6 cups chicken broth

1 13.5 ounce can coconut milk

1 ¼ pounds boneless skinless thighs or breasts

1 10 ounce bag frozen peas (optional)

¼ cup chopped fresh parsley

1 teaspoon kosher salt, or to taste

½ teaspoon black pepper

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