Prep Ahead:

• Dice the carrot, celery, onion and garlic and add to a resealable bag or container.
• Add the chicken broth cube or concentrate to the bag or container with the vegetables.
• Chop the chicken and add to the bag.
• *Don’t forget to mark the bag with the amount of liquids you’ll need on cooking day!
• Freeze for up to 3 months or store in the fridge for 5-7 days.

Prepare From Prepped:

• If frozen, thaw in the fridge overnight.

Instant Pot Instructions:

• Add contents of the bag to the Instant Pot and secure the lid, then follow Instructions from the “Cook From Fresh” section.
• If starting with frozen ingredients, add another 10 minutes to the cook time in the Instant Pot.

Slow Cooker Instructions:

• Add contents of the bag to the Slow Cooker and secure the lid, then follow Instructions from the “Cook From Fresh” section.
• If starting with frozen ingredients, add another 60 minutes to the cook time with the lid on, prior to adding the soup in Step 3.

Stovetop Instructions:

• Add contents of the bag to a wide saute pan set over medium heat, and cook on low for 10 minutes until the vegetables have started to soften, stirring often.
• Add the broth and turn the heat to medium. Bring the mixture to a rolling simmer, then turn the heat back down to low and stir in the soup. Cook a further 15 minutes, stirring occasionally, until the mixture has thickened.
• Continue from Step 4 in the “Cook From Fresh” section.

Make From Fresh:

Instant Pot Instructions:

• Place the oil, onion, carrots, celery, garlic, broth, and chicken in the Instant Pot and secure the lid, and set the valve to “seal”.
• Cook on High Pressure for 30 minutes, then release the steam with the valve for a Quick Pressure Release.
• Remove some of the liquid and transfer to a cup or bowl. Stir the cornstarch into the bowl, whisking until smooth. Add it back into the Instant Pot.
• Stir in the cans of soup and set the Instant Pot to “saute”.
• Pop open the biscuits and rip or cut each biscuit in half. Arrange the biscuits right on top of the liquid, nestling them close to each other.
• Set the lid on top of the pot without securing it (just balance it on top of the pot, trying not to let too much heat out of the sides)
• Let the biscuits cook on “saute” for 15 minutes, then remove the lid and turn off the pot.
• Ladle into bowls with biscuits on top, and serve hot.

Slow Cooker Instructions:

• Place the oil, onion, carrots, celery, garlic, broth, and chicken in the slow cooker, secure the lid, and cook on low for 4 hours, high for 2, until chicken is cooked through and falling apart.
• Remove some of the liquid and make into a slurry with the cornstarch, and add back into the crockpot.
• Add the soup and stir until no clumps remain.
• Pop open the biscuits and break them into small pieces. Add them into the pot and add the lid, and cook on high for another 15 minutes.
• Remove and serve.

Stovetop Instructions:

• Heat oil over medium heat until shimmering and add the onion, carrots, and celery until the onion has started to soften, about 3-5 minutes. Add the garlic, broth, and chicken pieces and stir to combine.
• Stir in the celery soup until no clumps remain.
• Turn the heat to low and cook 20-25 minutes until chicken is cooked through and vegetables are soft.
• Pop open the biscuits and break them into small pieces. Add them into the pot and add the lid, and cook on high for another 15 minutes.
• Remove and serve.