Begin by heating 2 tablespoons of olive oil in your chosen cooking vessel over medium heat (if using stovetop) or on the sauté function (for Instant Pot). Add in diced celery, carrot, chopped onion, minced garlic, and a pinch of salt and pepper. Sauté for about 2–3 minutes until the onions become translucent.

Once the vegetables are sautéed, layer the chicken breasts on top of the medley. Next, add the diced Yukon Gold potatoes, ensuring they are evenly distributed.

Pour in enough chicken broth to fully cover the chicken and vegetables.

For the Instant Pot, seal the lid and set it to cook on high pressure for 9 minutes; allow for a natural release of steam for about 5 minutes. If using stovetop, bring the mixture to a boil, then reduce the heat to a low simmer for approximately 30 minutes. For the crockpot, cover and cook on low for 6 hours.

After the cooking time is complete, carefully remove the chicken breasts and larger potato pieces from the soup. Blend the cooked potatoes with the almond milk until smooth, and then stir this mixture back into the pot. Shred the cooked chicken and return it to the soup, mixing everything to combine the flavors thoroughly.

Ladle the warm soup into bowls, generously garnishing with fresh parsley for a pop of color and freshness. Serve hot with crunchy bread or a crisp salad.