Step 1

Heat olive oil in a large soup pot over medium heat. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt; sauté for 14-16 minutes until leeks are soft.

Step 2

Add garlic, turmeric, and poultry seasoning; continue sautéing for 2-3 minutes.

Step 3

Add chicken broth, coconut milk, and raw chicken. Ensure chicken is submerged, partially cover, and simmer for 15-20 minutes until chicken is cooked.

Step 4

Remove chicken, shred it, then return to pot with peas (if using) and parsley. Simmer until peas are bright green.

Step 5

Season with salt and pepper, garnish with parsley, and serve.