Heat 2 tbsp olive oil in a large Dutch oven or soup pot over medium-high heat.

Add 1 cup diced yellow onion, 1 cup peeled and diced carrots, and 1 cup diced celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.

Stir in 1.5 lb chicken breast pieces, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 0.5 tsp black pepper. Cook for 3 to 4 minutes until the meat is lightly browned on the outside.

Pour in 4 cups chicken broth and add 2 cups quartered baby potatoes. Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the potatoes are fork-tender and the meat is cooked through.

Stir in 1 cup full-fat coconut milk and simmer for an additional 5 minutes to heat through and thicken slightly. Serve hot.