Chicken Pot Pie Soup

Ingredients

• 2 Tablespoon Olive oil
• 1 pound Chicken breast Boneless, skin;ess
• 1 cup Celery Diced
• 1 cup Carrot Curt in 1/4 inch thick small circles
• 1 cup Onion Finely chopped
• 1/2 tablespoon Garlic Finely minced
• 2 cups Yukon gold potatoes Peeled and cut into 1 inch pieced
• 1 cup Yukon gold potatoes Peeled and cut into quarters so that you can remove them at the end
• 1/4 teaspoon Pepper
• 1/4 teaspoon Salt
• 1/4 teaspoon Dried parsely
• 3 cups Chicken broth (Or bone broth-low sodium)
• 1/4 teaspoon Dried basil
• 1/4 teaspoon Dried rosemary
• 1 tablespoon Fresh parsley For garnish
• 1/2 cup Milk Choice of almond, whole, any will work

Instructions

1. INSTANT POT INSTRUCTIONS
2. 1. Set instant pot to regular sauté function. Add olive oil to pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
3. 2. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes and stir.
4. 3. Lay chicken breasts on top of vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in chicken broth.
5. 4. Turn instant pot to high pressure (manual on older models), sealing and cooking. For 9 minutes. Once the soup cooks, allow it to natural release for 5 minutes. Manually releases the rest of the pressure after 5 minutes.
6. 5. Remove the large potato pieces and the chicken.
7. 6. Place large potato quarters, milk and 1/2 cup broth from the pot (a few ladles full!) into blender until smooth. Add back to pot.
8. 7. Place chicken on cutting board and shred. Place chicken back into pot.
9. 8. Stir together until combined and smooth. Garnish with parsley and serve.
10. CROCKPOT INSTRUCTIONS
11. 1. Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
12. 2. Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth. Cover and set to low for 6 hours.
13. 3. Once cooked, remove the large potato pieces and the chicken breasts.
14. 4. Place large potato pieces , milk and 1/2 cup of broth from the pot (a few labels full!) into a blender until smooth. Add back to pot.
15. 5. Place chicken on a cutting board and shred. Put chicken. Back into the pot.
16. 6. Stir everything together until combined and smooth. Garnish parsley and serve.
17. STOVETOP INSTRUCTIONS
18. 1. Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent.
19. 2. Add raw chicken, potatoes and chicken broth to the pot. Bring to a boil. Once boiling, ;owner heat to a simmer and cook on medium heat for 30 minutes.
20. 3. Once cooked, remove the large potato pieces and the chicken breasts.
21. 4. Place large potato pieces , milk and 1/2 cup of broth from the pot (a few labels full!) into a blender until smooth. Add back to pot.
22. 5. Place chicken on a cutting board and shred. Put chicken. Back into the pot.
23. 6. Stir everything together until combined and smooth. Garnish parsley and serve.