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 celery stalks, thinly sliced

1 teaspoon kosher salt (plus more to taste)

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

1/2 teaspoon black pepper

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Heat olive oil in a large pot over medium heat.
Add onion, leek, carrots, and celery, and sauté for 5–7 minutes until softened.
Stir in salt, garlic, turmeric, and poultry seasoning; cook for 1 minute until fragrant.
Pour in chicken broth and coconut milk, stirring to combine.
Add chicken thighs or breasts, ensuring they’re submerged in the liquid.
Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the pot.
If using peas, add them and cook for another 5 minutes.
Stir in parsley and black pepper; taste and adjust seasoning with more salt if needed.

Add cooked brown rice or quinoa for a heartier soup.

Stir in spinach or kale near the end for extra greens.

Use leftover cooked chicken to save time—add it in the final few minutes.

Blend part of the soup for a thicker, creamier texture.

This soup freezes well for up to 3 months.