Chicken Pot Pie Soup

Heat olive oil in a large pot on the stove and saute the celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes until slightly translucent. 2. Add the raw chicken, potatoes, and chicken broth; cover, bring to a boil, then lower to a simmer and cook on medium heat 30 minutes, stirring occasionally. 3. Once cooked, remove the large potato quarters and the chicken breasts. 4. Blend the large potato quarters with the milk and about half a cup of broth from the pot until smooth, then stir back into the pot. 5. Shred the chicken on a cutting board and return it to the pot. 6. Stir until combined and smooth, garnish with fresh parsley, and serve.