Chicken Pot Pie Soup

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, onion, garlic, salt and pepper, parsley, basil and rosemary.  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.

Crockpot Instructions

• Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and parsley.  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, onion, garlic, salt and pepper, parsley, basil and rosemary.  Sauté for 2 minutes or until slightly translucent.
• Add raw chicken, potatoes and chicken broth in the pot. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes, stirring occasionally.
• 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.