1- Start by gathering your ingredients and prepping them for cooking. This includes dicing the onion, slicing the leek, carrots, and celery, and chopping the garlic and parsley. Having everything ready makes the process smooth and fun, especially if you’re new to soup-making.

2- Heat the 1/4 cup of cooking fat in a large pot over medium heat. Add the diced onion, sliced leek, carrots, and celery, then season with 1 teaspoon of kosher salt. Sauté these vegetables until they soften and begin to caramelize, which takes about 14-16 minutes, filling your kitchen with a wonderful aroma.

3- Once the veggies are ready, stir in the 3 chopped garlic cloves, 1 teaspoon of turmeric, and 1 teaspoon of poultry seasoning. Let them cook for 2-3 minutes until fragrant. Next, pour in the 6 cups of chicken broth and the optional 13.5-ounce can of coconut milk, then add the 1 1/4 pounds of chicken pieces, making sure they’re submerged. Similar to other hearty soups, simmer gently with the pot partially covered for 15-20 minutes until the chicken is cooked through and the vegetables are tender. Avoid boiling vigorously if using coconut milk to keep it from separating.

4- Remove the chicken from the pot and shred or cut it into bite-sized pieces. Return it to the soup along with the 10-ounce bag of frozen peas and 1/4 cup of chopped fresh parsley. Simmer for another 5 minutes until the peas are bright and tender. Finally, season with 1/2 teaspoon of black pepper and any extra salt needed. Serve it up hot, perhaps with a garnish of fresh parsley for extra flair.