Chicken Pot Pie Soup

This is a Pioneer Woman Recipe. I made double the recipe yesterday and it's very good in case any of you are looking for a cold weather soup to make.

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I didn't put the cheddar or parsley on the pie crusts. I just baked them and broke them up a bit to either dip or put in the soup. I also baked 2 puffed pastry sheets that I rolled out a little thinner and then cut into rectangular strips about 3 x 1 or so. Those was very good in the soup as well.
Ingredients

Cheddar Crust Dippers

2 (9-in.) refrigerated pie crusts
1 cup grated cheddar cheese (about 4 oz.)
2 Tbsp. chopped fresh parsley

Soup

4 Tbsp.salted butter
3 stalks celery, finely diced
2 medium carrots, peeled and finely diced
2 medium onions, finely diced
2 tsp. chopped fresh thyme

Pinch of turmeric
Kosher salt and black pepper, to taste
1/4 cup all-purpose flour
1/2 cup white wine
6 cups chicken broth
3 cups shredded rotisserie chicken
1/4 cup chopped fresh parsley
1/2 cup heavy cream

For the cheddar crust dippers: Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.

Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool.

For the soup: Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, 3 to 4 minutes. Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes. While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream, and taste. Adjust seasonings as needed.

Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.