Start by heating the olive oil over medium heat in a large soup pot. Once the oil is shimmering, add in the diced onion, thinly sliced leeks, carrots, and celery along with 1 teaspoon of kosher salt. Sauté these aromatic vegetables for about 14-16 minutes, stirring occasionally until the leeks are soft and beginning to caramelize.

Toss in the chopped garlic, turmeric, and poultry seasoning. Stir these ingredients together for another 2-3 minutes until you can smell the fragrant spices wafting through your kitchen.

Pour in the chicken broth and coconut milk while gently scraping up any bits stuck to the bottom of the pot. Add in your raw chicken pieces, ensuring they are submerged beneath the broth. Allow this mixture to come to a bare simmer; partially cover the pot and let it cook on low for about 15-20 minutes.

Carefully remove the lid from your pot and take out the chicken onto a cutting board. Let it cool slightly before shredding or cutting it into bite-sized pieces using two forks or a knife.

Return your shredded chicken back to the pot along with fresh parsley and frozen peas if you’re using them. Bring everything back to a slow simmer for about 5 minutes until the peas are bright green and tender.