Stove Top Method

Cup of Yum
1. Melt butter in a soup pot over medium heat.
2. Season cubed chicken with salt, pepper, and Italian seasoning. Add to the pot and saute until cooked through. Remove from the pot.
3. Add 1 tablespoon olive or vegetable oil to the pot along with the vegetables. Cook until softened, about 5 minutes. Add the chicken back.
4. Combine the cream of chicken soup, milk, sour cream, and Ranch seasoning. Add to the pot and stir until well-combined.
5. Let the soup simmer until the potatoes and carrots are fork tender, about 45 minutes.
6. Optional: Serve over biscuits!

Crock Pot Method

1. Season the cubed chicken with salt, pepper, and Italian seasoning.
2. Melt the butter on the bottom of the crock pot. Add the olive oil, vegetables, and chicken. Stir to coat.
3. Mix together the soup, milk, sour cream and ranch seasoning. Pour on top of the chicken.
4. Cover the crock pot and cook on LOW for 6-8 hours. Low and slow is the best with milk and dairy products.
5. Optional: Serve over biscuits!

Instant Pot Method

1. Set the Instant Pot to Saute Mode and add the butter, olive, oil and vegetables. Cook until the onions are soft and translucent, about 5 minutes.
2. Add 1 cup chicken broth and scrape up any bits that may have stuck to the bottom of the pot.
3. Season the cubed chicken with Italian seasoning, salt, and pepper. Add it to the pot.
4. Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 8 minutes. When the time is up, flip the quick release valve.
5. Open the lid and switch to Saute mode.
6. Combine cream of chicken soup, and Ranch seasoning. Add HALF of the milk and HALF of the sour cream.
7. Let the soup simmer for about 5 minutes and serve!
8. Note: Only add the additional 1/2 cup of milk and sour cream if you prefer more broth.