1-First, heat the cooking fat in a large pot over medium heat. Add the onion, leek, carrots, celery, and 1 teaspoon salt, then sauté for 14-16 minutes until the leeks soften and begin 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 fragrant. Stir in the chicken broth, coconut milk if you’re using it, and the raw chicken, then bring to a gentle simmer. Make sure the chicken is submerged and simmer partially covered on low for 15-20 minutes until everything is tender, avoiding a hard boil to keep the mixture smooth.

3-After that, remove the chicken to cool slightly, then shred or cut it into bite-sized pieces. Return it to the pot with the frozen peas and fresh parsley, and simmer for another 5 minutes until the peas are bright and tender. Finally, season with more salt and pepper as needed, and serve it up warm for a comforting meal.