To make this soup, start by adding the olive oil to a large pot and heat it on the stove, over medium-high heat.
While the oil is heating, wash and dice the onion, celery, carrots. Once they are diced and the olive oil is hot, add them to the pot on the stove alongside a couple large pinches of sea salt and ground black pepper.
Cook the diced vegetables for about 6-7 minutes, being sure to stir them while they're cooking.
Next, while they're cooking, open the package of biscuit dough and cut each biscuit into 3-4 pieces.
Add 1/4 cup of flour to a small bowl and toss each biscuit piece into the flour. Repeat until each of the biscuit pieces have been coated in the flour, and set them aside.
Next, add the garlic, Italian seasoning, sage, thyme, sea salt, black pepper, and remaining flour to the pot with the vegetables and stir until they're fully combined.
Add 2 cups of the chicken broth to the pot and stir. Use the spoon to scrape the bottom of the pan to deglaze and get all of the remaining vegetables and seasoning off of the bottom of the pot. Then, pour in the remaining broth, alongside the shredded chicken, frozen peas, and coconut milk. Stir once again.
Bring the soup to a gentle simmer. Once it's simmering, add in the biscuit pieces to the soup, cover the pot, and reduce the heat to low. Allow the soup to simmer for 15 minutes.
Once the soup is done, remove the lid from the pot, turn off the heat, give it a stir, serve, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to 5 days.