1-First Step: Gather and Prep Your Ingredients Start by washing and chopping all your vegetables to streamline the process. Dice the onion, slice the leek, carrots, and celery, and chop the garlic so everything is ready this mise en place makes preparing anti inflammatory chicken soup efficient and reduces stress during cooking.

2-Second Step: Sauté the Base Vegetables Heat 1/4 cup of cooking fat in a large pot over medium heat, then add the diced onion, sliced leek, carrots, celery, and 1 teaspoon kosher salt. Stir occasionally for 14 to 16 minutes until the leek softens and begins to caramelize, building a flavorful foundation for your anti inflammatory soup.

3-Third Step: Add Spices and Aromatics Once the veggies are ready, mix in the 3 cloves of chopped garlic, 1 teaspoon turmeric, and 1 teaspoon poultry seasoning. Sauté for 2 to 3 minutes until fragrant, allowing the spices to bloom and enhance the anti inflammatory chicken soup’s health-promoting qualities don’t forget, adding black pepper here boosts turmeric absorption.

4-Fourth Step: Incorporate Broth and Protein Pour in 6 cups of chicken broth and the 13.5-ounce can of coconut milk if using, then add the 1 1/4 pounds of chicken. Bring to a gentle simmer, partially cover the pot, and cook on low for 15 to 20 minutes until the chicken is done and veggies are tender keep the heat low to avoid splitting the coconut milk in this turmeric chicken soup.

5-Fifth Step: Finish and Season Remove the chicken, shred it into bite-sized pieces, and return it to the pot with the 10-ounce bag of frozen peas and 1/4 cup chopped parsley. Simmer for another 5 minutes until the peas are bright and soft, then season with additional salt and 1/2 teaspoon black pepper to taste, adapting for dietary preferences as needed.