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Chicken Pot Pie Soup

Ingredients

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts about 2 larger breasts
• 1 cup celery diced
• 1 cup carrot cut in 1/4 inch thick small circles
• 1/2 tablespoon garlic finely minced
• 2 cups yukon gold potatoes peeled+ cut into 1 inch pieces
• 1 cup yukon gold potatoes peeled+ cut into quarters so that you can remove them at the end
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups chicken broth or bone broth- low sodium!
• 1/4 teaspoon dried basil
• 3 tablespoons parsley for garnish
• 1/2 cup milk of choice almond milk, whole milk, any milk will work

Directions

Crockpot Instructions
Heat olive oil in a pan on the stove. Add in the celery, carrot, garlic, salt and pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth. Cover + set to low for 6 hours.
Once cooked, remove the large potato pieces + chicken breasts.
Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
Place chicken on a cutting board and shred. Put the chicken back into the pot.
Stir everything together until combined and smooth. Garnish with parsley and serve

Stovetop Instructions
Heat olive oil in a large pot on the stove. Add in the celery, carrot, garlic, salt and pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent.
Add raw chicken, potatoes and chicken broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes
Once cooked, remove the large potato pieces + chicken breasts.
Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
Place chicken on a cutting board and shred. Put the chicken back into the pot.
Stir everything together until combined and smooth. Garnish with parsley and serve

Instant Pot Instructions
Set Instant Pot to regular sauté function. Add olive oil to the 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.
Add in the celery, carrot, garlic, salt and pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in chicken broth.
Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Once the soup cooks, allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
Remove the large potato pieces + chicken.
Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot,
Place chicken on a cutting board and shred. Put the chicken back into the pot.
Stir together until combined and smooth. Garnish with parsley and serve