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:
Sauté 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.
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Clever Journeys 
That certainly is a nice looking, good for you soup! And leeks are so tasty.
LikeLiked by 3 people
Leeks are great!!
LikeLiked by 3 people
This is a perfect meal for reducing inflammation, especially during viral season. Leeks are an ingredient I often forget to use in my soups. Thanks, Dodie. 🙂
LikeLiked by 3 people
Yummy! My husband has been doing tumeric, mostly tea and capsules, and he really seems to get some benefits from it.
LikeLiked by 3 people
Yes. Me too. I know it’s helping per my latest lab results.
LikeLiked by 2 people
add EXTRA ground pepper as this increases Tumerics healthful affects by 5 to 10 times
LikeLiked by 2 people
100%… we always add extra pepper with tumeric for exactly that reason. Thanks
LikeLiked by 2 people
Yes! Printing. Can’t wait to make this! Looks so good.
LikeLiked by 4 people
Enjoy
LikeLiked by 2 people