𝐀𝐧𝐭𝐢 𝐈𝐧𝐟𝐥𝐚𝐦𝐦𝐚𝐭𝐨𝐫𝐲 𝐓𝐮𝐫𝐦𝐞𝐫𝐢𝐜 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐒𝐨𝐮𝐩

Organic Ingredients:
Olive oil: 1/4 cup
Onion (diced): 1 medium
Leek (sliced, white and light green parts): 1 large
Carrots (sliced): 3 large
Celery (sliced): 3 stalks
Garlic (chopped): 3 cloves
Turmeric: 1 tsp
Poultry seasoning: 1 tsp
Chicken broth: 6 cups
Coconut milk: 13.5 oz can
Chicken (boneless, skinless): 1 1/4 pounds
Frozen peas: 10 oz (optional)
Fresh parsley (chopped): 1/4 cup
Sea Salt and pepper to taste

Directions:
Sautéed onions, leeks, carrots, celery, and salt in olive oil until softened.
Add garlic, turmeric, and poultry seasoning; cook until fragrant.
Pour in broth, add chicken, and simmer until chicken is cooked.
Shred chicken, return to pot with peas and parsley, and heat through.
Season with salt and pepper, garnish with parsley, and serve.