Instant Pot Instructions:

1. Sear the Chicken:
   Set Instant Pot to sauté function. Add olive oil and sear the chicken breasts on each side for about 2 minutes. Remove and set aside.
2. Sauté Vegetables:
   Add the diced celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes until vegetables are slightly translucent.
3. Add Potatoes and Chicken:
   Stir in the small cut potatoes. Lay the chicken breasts on top and place large potato quarters on top of the chicken. Pour in chicken broth.
4. Pressure Cook:
   Close the Instant Pot lid and set it to High Pressure for 9 minutes. Once done, allow a 5-minute natural release, then manually release the remaining pressure.
5. Blend and Shred:
   Remove large potato pieces and chicken. Place large potato quarters, milk, and 1/2 cup of broth into a blender and blend until smooth. Add the mixture back into the pot.
6. Shred Chicken:
   Shred the chicken and return it to the pot. Stir everything together, garnish with fresh parsley, and serve.

Crockpot Instructions:

1. Sauté Vegetables:
   Heat olive oil in a pan on the stove. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes or until vegetables soften slightly (optional but recommended).
2. Layer in Crockpot:
   Layer raw chicken, cooked vegetables, and small potatoes in the crockpot. Add chicken broth and set to low for 6 hours.
3. Blend and Shred:
   After cooking, remove large potato pieces and chicken. Blend the large potatoes, milk, and 1/2 cup of broth until smooth. Add it back to the crockpot.
4. Shred Chicken:
   Shred the chicken and return it to the pot. Stir everything together, garnish with parsley, and serve.

Stovetop Instructions:

1. Sauté Vegetables:
   Heat olive oil in a large pot. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes.
2. Cook the Soup:
   Add raw chicken, potatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
3. Blend and Shred:
   Remove large potato pieces and chicken. Blend the large potatoes, milk, and 1/2 cup of broth until smooth. Return the mixture to the pot.
4. Shred Chicken:
   Shred the chicken, return it to the pot, stir everything together, garnish with parsley, and serve.