1-Preheat your oven: Preheat your oven to 375°F and line two sheet pans with parchment paper to get those cheddar crust dippers ready. Unroll each of the 2 refrigerated 9-inch pie crusts onto the pans, then sprinkle each one evenly with 1/2 cup grated cheddar cheese and 1 tablespoon chopped fresh parsley. Lightly press it down so it sticks, and bake for 12 to 14 minutes until it’s golden and the cheese is bubbling. Once it’s done, let it cool a bit and break it into pieces for dipping that’s your fun sidekick to the soup.

2-Prepare the soup base: Now, for the soup, grab a large pot and melt 4 tablespoons salted butter over medium heat. Toss in the finely diced 3 stalks celery, 2 medium carrots, 2 medium onions, 2 teaspoons chopped fresh thyme, a pinch of turmeric, and some kosher salt and black pepper to taste. Stir everything around occasionally until the veggies soften, which takes about 3 to 4 minutes. This step builds a solid flavor base that makes the soup sing.

3-Thicken the soup: Sprinkle in 1/4 cup all-purpose flour and stir it constantly for 1 to 2 minutes to cook off that raw taste. Slowly pour in 1/2 cup white wine (or use extra chicken broth if you’d rather skip it) and 6 cups chicken broth, keeping things moving to avoid any lumps. Bring it to a gentle boil, then add in 3 cups shredded cooked chicken and 1/4 cup chopped fresh parsley. Let it simmer for a few minutes so the flavors blend nicely.

4-Finish and serve: Take the pot off the heat and stir in 1/2 cup heavy cream, then taste and tweak the seasoning with more salt and pepper if needed. Serve it up hot with those cheddar crust dippers on the side. The total time is just about 35 minutes, with 15 minutes of prep, making it ideal for busy nights.