Ingredients
Equipment
Method
- Sauté the Aromatics: Heat the olive oil in your pot. Add the diced celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for about 2 minutes until the vegetables are slightly translucent.2 tablespoons olive oil, 1 cup celery, 1 cup carrot, 1 cup onion, 1/2 tablespoon garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried parsley, 1/4 teaspoon dried basil, 1/4 teaspoon dried rosemary
- Prepare the Base: Add the small-cut potatoes to the pot and stir. Place the chicken breasts and the large potato quarters on top of the vegetable mixture.2 cups Yukon Gold potatoes, 1 lb boneless, skinless chicken breasts, 1 cup Yukon Gold potatoes
- Add Liquid and Cook: Pour in the chicken broth. If using an Instant Pot, cook on high pressure for 9 minutes. If using the stovetop, bring to a boil, then simmer for 30 minutes.3 cups chicken broth or bone broth
- Separate for Blending: Once the cooking time is complete, carefully remove the large potato quarters and the chicken breasts from the pot.
- Create the Creamy Thickener: Place the large potato quarters into a blender. Add 1/2 cup of the warm milk and a few ladles of the broth from the pot. Blend until the mixture is completely smooth.1/2 cup milk of choice
- Shred the Chicken: On a cutting board, shred the chicken into hearty chunks.
- Combine and Finish: Pour the blended potato mixture back into the main pot and add the shredded chicken. Stir everything together until the soup is thick and creamy. Garnish with fresh parsley before serving.1 tablespoon fresh parsley
Notes
To speed up the process, you can use pre-cooked rotisserie chicken and simply simmer the soup until the potatoes are tender. Make sure to cut your Yukon Gold potatoes into two distinct sizes so you can easily separate the large quarters for blending into the creamy base.
