Ingredients
▢2 tablespoons of olive oil
▢1 lb of boneless skinless chicken breasts (approximately 2 large breasts)
▢1 cup of diced celery
▢1 cup of carrot sliced into 1/4 inch thick circles
▢1 cup of finely chopped onion
▢1/2 tablespoon of finely minced garlic
▢2 cups of yukon gold potatoes peeled and cut into 1 inch pieces
▢1 cup of yukon gold potatoes peeled and quartered for later removal
▢1/4 teaspoon of pepper
▢1/4 teaspoon of salt
▢1/4 teaspoon of dried parsley
▢3 cups of low-sodium chicken or bone broth
▢1/4 teaspoon of dried basil
▢1/4 teaspoon of dried rosemary
▢1 tablespoon of fresh parsley for garnishing
▢1/2 cup of milk almond milk, whole milk, or any preferred milk
Instructions
In a pan, heat the olive oil. Once adequately heated, add the celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and dried rosemary. Sauté the mixture for approximately 2 minutes or until the vegetables attain a slight translucence. While this step is optional, it is highly recommended for enhanced flavor.
In the crockpot, layer the raw chicken breasts, the sautéed vegetable mixture, and the diced potatoes. Proceed to add the chicken or bone broth. Cover the crockpot and set it to low for a duration of 6 hours.
Post-cooking, extract the quartered potato pieces and the chicken breasts from the crockpot.
In a blender, combine the extracted potato quarters, the preferred milk, and approximately 1/2 cup of the broth from the crockpot. Blend this mixture until it achieves a smooth consistency. Once blended, reintegrate this mixture back into the crockpot.
On a cutting board, shred the cooked chicken breasts. Subsequently, add the shredded chicken back into the crockpot.
Stir the soup in the crockpot until all ingredients are uniformly combined. For final presentation, garnish with fresh parsley before serving.