Name: Deconstructed Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
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

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