1-First, heat the cooking fat in a large pot over medium heat. Add the onion, leek, carrots, celery, and 1 teaspoon of salt, then sauté for 14-16 minutes until the leeks soften and start to caramelize. This step builds a flavorful base that makes the soup extra tasty!

2-Next, add the garlic, turmeric, and poultry seasoning, and sauté for 2-3 minutes until everything smells amazing. Now, pour in the chicken broth, coconut milk if you’re using it, and the raw chicken. Scrape up any bits stuck to the pot, bring it to a gentle simmer, and cook for 15-20 minutes until the chicken is done and veggies are tender. (Avoid boiling too hard to keep things from getting tough!)

3-Finishing Touches: Once the chicken is cooked, remove it, let it cool a bit, then shred or cut it into pieces. Pop it back into the pot with the frozen peas and parsley, and simmer for another 5 minutes until the peas are tender. Finally, season with salt and pepper to taste, and serve it up hot. For a fun twist, garnish with extra parsley it’s that simple!