In a large pot over medium heat, drizzle olive oil and add diced celery, carrots, chopped onion, and minced garlic. Sauté for about 5–7 minutes until softened and fragrant. Season with salt, pepper, and sprinkle in dried parsley, basil, and rosemary.

Layer diced Yukon Gold potatoes and boneless, skinless chicken breasts on top of the sautéed mixture. Pour in enough chicken broth to cover all ingredients, approximately 4–6 cups.

Seal your Instant Pot lid and set it to High Pressure for 9 minutes. If using a Crockpot, cook on low for 6 hours. For stovetop, bring to boil, then simmer for about 30 minutes until chicken is cooked and potatoes are tender.

Remove the chicken and large potato pieces into a bowl. Puree the potatoes with a splash of your chosen milk and a bit of broth until smooth.

Shred the cooked chicken into bite-sized pieces using two forks. Mix the chicken back into the pot, along with the blended potato mixture.

Ladle the soup into warm bowls and garnish with freshly chopped parsley. Enjoy with crusty bread or a salad.