1-First Steps: Sauté and Build Flavor Heat the cooking fat in a large pot over medium heat to kick things off. Add the onions, leeks, carrots, celery, and salt, then sauté until the leeks soften and caramelize, which takes about 14-16 minutes. This step really brings out the natural sweetness and depth in your anti inflammatory chicken soup.

2-Adding Aromatics and Broth Once that’s done, stir in the garlic, turmeric, and poultry seasoning, cooking for 2-3 minutes until everything smells amazing. Pour in the broth, coconut milk, and raw chicken pieces next, then bring the mix to a gentle simmer. Cover partially and cook on low for 15-20 minutes until the chicken is fully cooked and veggies are tender, making sure not to boil too hard if you’re using coconut milk.

3- After that, remove the chicken, shred it or cut it into bite-sized pieces, and put it back in the pot with the peas and parsley. Let it simmer for another 5 minutes until the peas are bright and tender. Finally, season with more salt and pepper as needed, and serve it up with a garnish of extra parsley for a finishing touch.