Heat 2 tablespoons of olive oil in your Instant Pot, Crockpot, or a large pot over medium heat. Add 1 cup of diced celery, 1 cup of chopped carrots, 1 finely diced onion, and 2 minced garlic cloves. Sauté for about 2-3 minutes until soft.

Add 1 pound of chicken breasts and 2 cups of diced Yukon Gold potatoes. Pour in 4 cups of chicken broth, 1 teaspoon of black pepper, 1 teaspoon of salt, and a sprinkle of dried parsley, basil, and rosemary. Stir to combine.

If using an Instant Pot, seal and cook on high pressure for 9 minutes, allowing a natural release for 5 minutes. For a Crockpot, cover and cook on low for 6 hours. For stovetop, bring to a boil, then simmer for about 30 minutes.

Carefully remove the chicken and large potato pieces from the pot. In a blender, combine these with 1 cup of your choice of milk and blend until smooth and creamy.

Shred the cooked chicken into bite-sized pieces and return it to the pot along with the creamy blend. Stir until mixed thoroughly.

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with whole grain bread or a fresh salad.