Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup celery, diced
- 1 cup carrots, sliced
- 1 cup onion, finely chopped
- 1/2 tbsp garlic, minced
- 2 cups Yukon gold potatoes, peeled and cubed
- 1 cup Yukon gold potatoes, peeled and quartered
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried parsley
- 1/4 tsp dried basil
- 1/4 tsp dried rosemary
- 3 cups low-sodium chicken broth
- 1/2 cup milk of choice
- Fresh parsley for garnish
Instructions
- Sauté chicken briefly in olive oil until lightly seared. Remove and set aside.
- Sauté vegetables, garlic, and seasonings until fragrant.
- Add potatoes, chicken, and broth. Cook using Instant Pot, slow cooker, or stovetop method.
- Remove chicken and large potato pieces.
- Blend large potatoes with milk and broth until smooth; return to pot.
- Shred chicken and add back to soup.
- Stir until creamy, garnish with parsley, and serve.
Notes
- Use cooked or rotisserie chicken to save time.
- Blend potatoes carefully for a naturally creamy texture.
- Soup thickens as it cools.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot / Slow Cooker / Stovetop
- Cuisine: American