Ingredients:
1/4 cup olive oil
1 medium onion, diced
1 large leek, white and light green parts only, halved lengthwise, thinly sliced
3 large carrots, thinly sliced
3 stalks celery, thinly sliced
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 chopped fresh parsley
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper
Directions:
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 us