Begin by gathering and prepping your ingredients for the Anti Inflammatory Turmeric Chicken Soup. Dice the leeks, carrots, and celery into small, uniform pieces for even cooking.

In a large soup pot, heat a splash of olive oil over medium heat. Add the diced leeks, minced garlic, and optional onions, sautéing for about 3-4 minutes until fragrant.

Next, place your chicken thighs or breasts into the pot, pour in the chicken broth and coconut milk, and stir gently. Bring to a gentle boil over medium-high heat.

Sprinkle in the turmeric, garlic powder, salt, and pepper, stirring well. Allow the soup to return to a boil, then reduce the heat and cover, simmering for 25-30 minutes.

Once the chicken is fully cooked, remove it from the pot and shred it into bite-sized pieces. Return the shredded chicken to the pot along with any juices.

Stir in the frozen peas and let the soup simmer for an additional 5-10 minutes. Adjust seasoning as needed.

Ladle the warm soup into bowls and serve with toasted bread or a crisp salad.