Deconstructed Soup | Recipes Direct

Ingredients

• ***For the pie crust crackers:***
• 1 (14.1-ounce, 2-count) box refrigerated rolled pie crusts
• 2 tablespoons butter, melted
• Maldon sea salt or coarse kosher salt, to taste
• ***For the soup:***
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 medium carrots, peeled and diced
• 2 celery ribs, diced
• 1 sweet yellow onion, minced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken stock or broth
• 1/4 cup dry white wine
• 1 cup frozen petite or baby peas, thawed
• 2 cups frozen shredded hash browns, thawed
• 3 cups rotisserie chicken meat, cubed or shredded
• 1/4 cup heavy cream or half-and-half
• 1/2 teaspoon kosher salt, plus more, to taste
• 1 teaspoon freshly ground black pepper
• 2 bay leaves
• 1 teaspoon herbs de Provence
• 1/2 teaspoon dried basil or 1 tablespoon fresh basil, minced
• 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme, minced