Healing Chicken Soup (Print Version)

# Ingredients:

01 - ¼ cup olive oil.
02 - 1 medium onion, diced.
03 - 1 large leek, white and light green parts only, sliced.
04 - 3 large carrots, sliced.
05 - 3 celery stalks, sliced.
06 - 3 garlic cloves, chopped.
07 - 1 teaspoon turmeric powder.
08 - 1 teaspoon poultry seasoning.
09 - 6 cups chicken broth.
10 - 1 can (13.5 oz) coconut milk.
11 - 1¼ pounds chicken thighs or breasts.
12 - 1 bag (10 oz) frozen peas.
13 - ¼ cup fresh parsley, chopped.
14 - 1½ teaspoons kosher salt.
15 - ½ teaspoon black pepper.

# Instructions:

01 - Heat oil in large pot. Cook onions, leeks, carrots, and celery with salt until soft and lightly browned, about 15 minutes.
02 - Stir in garlic, turmeric, and poultry seasoning. Cook until fragrant, 2-3 minutes.
03 - Pour in broth and coconut milk. Add chicken, bring to gentle simmer. Cook covered until chicken is done, 15-20 minutes.
04 - Remove chicken, shred it. 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 - Keeps in fridge for 5-6 days.
02 - Can be frozen for up to 4 months.
03 - Reheat gently to prevent coconut milk from splitting.

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