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.
Add garlic, turmeric, and poultry seasoning; continue sautéing for 2-3 minutes.
Add chicken broth, coconut milk, and raw chicken. Ensure chicken is submerged, partially cover, and simmer for 15-20 minutes until chicken is cooked.
Remove chicken, shred it, then return to pot with peas (if using) and parsley. Simmer until peas are bright green.
Season with salt and pepper, garnish with parsley, and serve.

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Kcal: 350 per serving
Servings: 4 servings.

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.
Add garlic, turmeric, and poultry seasoning; continue sautéing for 2-3 minutes.
Add chicken broth, coconut milk, and raw chicken. Ensure chicken is submerged, partially cover, and simmer for 15-20 minutes until chicken is cooked.
Remove chicken, shred it, then return to pot with peas (if using) and parsley. Simmer until peas are bright green.
Season with salt and pepper, garnish with parsley, and serve.

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Kcal: 350 per serving
Servings: 4 servings.