Heat the oil by adding 2 tablespoons of olive oil in a large pot over medium heat.

Sauté 1 diced onion and 2 minced garlic cloves for 2 minutes, then add 2 diced carrots and 2 stalks of diced celery, cooking for an additional 5 minutes.

Incorporate 1 teaspoon of turmeric, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and a pinch of black pepper and salt, cooking for 1 minute.

Add 6 cups of chicken broth and bring to a gentle boil, allowing it to bubble for 3-4 minutes.

Mix in 2 cups of shredded chicken and 1 cup of green peas, then reduce heat and simmer for 10 minutes.

Stir in 1 cup of coconut milk and let it simmer for another 5 minutes on low heat.

Taste and adjust seasoning as necessary before serving hot.

Serve and enjoy, optionally garnished with fresh parsley.