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 can coconut milk
1 1/4 pounds boneless skinless chicken breasts or thighs
1 10 ounce bag frozen peas
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Cook onions, leeks, carrots, and celery. Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.
Add aromatics. Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
Add broth, coconut milk, and chicken. Add broth and raw chicken to the pot, scraping up any stuck on bits, and bring to a 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.
Shred chicken and add remaining soup ingredients. Take off the lid from the soup and 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 and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook ~ just until bright green and soft.
Season and serve. Season to taste with salt and pepper and serve garnished with some extra parsley!