Anti-Inflammatory Meal Prep Recipes

Ingredients

• 🫒1/4 cup olive oil
• 🧅1 medium onion, diced
• •1 large leek, white and light green parts only, halved lengthwise, and thinly sliced
• •3 large carrots, thinly sliced
• 🥒3 stalks celery, thinly sliced
• 🧂1 teaspoon kosher salt
• 🧄3 cloves garlic, chopped
• •1 teaspoon turmeric
• 🧂1 teaspoon poultry seasoning
• 🍗6 cups chicken broth
• 🥜1 13.5 ounce can coconut milk
• 🍗1 1/4 pounds boneless skinless chicken thighs or breasts
• •1 10 ounce bag frozen peas (optional)
• •1/4 cup fresh parsley, chopped

Instructions

1. 1Cook onions, leeks, carrots, and celery. Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, about 14-16 minutes.
2. 2Add aromatics. Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, until spices and garlic are fragrant.
3. 3Add broth, coconut milk, and chicken. Add broth, coconut milk, and raw chicken to the pot, scraping up any stuck-on bits, and bring to a bare simmer. Make sure the chicken is submerged beneath the broth and partially cover. Simmer on low until the chicken is cooked through and veggies are tender, about 15-20 minutes.
4. 4Shred chicken and add remaining soup ingredients. Remove the chicken to a cutting board to cool slightly. Cut into bite-sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and cook for about 5 minutes, until peas are bright green and soft.
5. 5Season and serve. Season to taste with salt and pepper. Garnish with extra parsley if desired and serve.