Turmeric Chicken Soup (Print Version)

# Ingredients:

01 - 1/4 cup olive oil.
02 - 1 medium onion, diced.
03 - 1 large leek, white and light green parts only, halved and thinly sliced.
04 - 3 large carrots, thinly sliced.
05 - 3 stalks celery, thinly sliced.
06 - 3 cloves garlic, chopped.
07 - 1 teaspoon turmeric.
08 - 1 teaspoon poultry seasoning.
09 - 6 cups chicken broth.
10 - 1 13.5 ounce can coconut milk.
11 - 1 1/4 pounds boneless skinless chicken thighs or breasts.
12 - 1 10 ounce bag frozen peas.
13 - 1/4 cup chopped fresh parsley.
14 - 1 teaspoon kosher salt, or to taste.
15 - 1/2 teaspoon black pepper.

# Instructions:

01 - Heat olive oil over medium heat. Sauté onions, leeks, carrots, celery, and salt for 14-16 minutes until leeks are soft and caramelizing.
02 - Add garlic, turmeric, and poultry seasoning. Sauté 2-3 minutes until fragrant.
03 - Add broth and coconut milk. Add raw chicken, ensuring it's submerged. Bring to bare simmer and cook partially covered for 15-20 minutes.
04 - Remove chicken, shred or cut into pieces. Return to pot with peas and parsley. Simmer 5 minutes until peas are bright green.
05 - Add salt and pepper to taste. Garnish with extra parsley if desired.

# Notes:

01 - Can be stored in fridge for 5-6 days.
02 - Can be frozen for up to 4 months.
03 - Keep simmer gentle to prevent coconut milk from splitting.

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