Cooking Tips:

1. Prep all ingredients before starting to cook for a smoother process.
2. If the soup is too thick, add more chicken broth. If it's too thin, let it simmer longer to reduce.
3. If you have fresh herbs on hand, feel free to substitute dried herbs with fresh. Use about three times the amount of fresh herbs.
4. For extra protein, use chicken bone broth in replacement of chicken broth.
5. To save time, use pre-cut frozen vegetable mixes.
6. Let the soup rest for a few minutes before serving to allow flavors to meld. This is a soup that tastes even better as it sits!
7. This soup can be made ahead of time. Just add the puff pastry bites when ready to serve for the best texture.

Ingredient Substitutions:

1. Butter: Use olive oil or ghee for a different flavor profile.
2. Yellow onion: Red onion or shallots can be used instead.
3. Heavy cream: For a lighter version, use half-and-half or whole milk. For a dairy-free option, use canned unsweetened coconut milk or omit the cream completely.
4. Rotisserie chicken: Use any cooked chicken or turkey.
5. Frozen vegetables: Fresh vegetables can be substituted; adjust cooking time accordingly.
6. Puff pastry: Use pie crust cut into squares, or top with biscuits for a different twist.
7. Flour: For a gluten-free version, use cornstarch or a gluten-free flour blend.
8. Chicken broth: Use bone broth for added protein. Vegetable broth can be used for a vegetarian version (also replace the chicken).
9. Dried herbs: Fresh herbs can be used (use 3 times the amount of fresh as dried).
10. Lemon juice: Apple cider vinegar or white wine can provide a similar acidic balance.
11. Garlic: Garlic powder can be used if fresh is unavailable (use 1/4 tsp per clove).

Dietary Modifications:

1. Vegetarian: Use vegetable broth and replace chicken with chickpeas or white beans.
2. Dairy-free: Use plant-based milk and butter alternatives.
3. Gluten-free: Use gluten-free flour and ensure your broth is gluten-free. Replace puff pastry with gluten-free pie crust (use same method as puff pastry but adjust bake time until golden brown) or use gluten-free crackers.

Freezer Directions:

1. Allow the soup to cool completely: Let the soup cool to room temperature after cooking.
2. Portion the soup: Divide the soup into meal-sized portions. This allows you to thaw only what you need.
3. Choose your container: Use freezer-safe containers or heavy-duty freezer bags. If using bags, remove as much air as possible before sealing to prevent freezer burn.
4. Freeze the soup: Place the containers in the freezer. The soup can be stored for up to 3 months for best quality.
5. Freeze puff pastry separately: If you've made the puff pastry bites, store them in a separate freezer bag. They can be reheated directly from frozen. (To reheat, Place frozen puff pastry bites on a baking sheet and reheat in a preheated 350°F (175°C) oven for about 5 minutes or until crispy and warm.)

Crockpot Directions:

(Use the same ingredients as the original recipe, with these modifications)

• Use raw chicken breasts or thighs instead of pre-cooked chicken

1. Start by preparing the vegetables: Dice the onion, carrots, celery, and mushrooms.
2. Place the raw chicken at the bottom of the crockpot.
3. Add the diced vegetables (onion, carrots, celery, mushrooms) on top of the chicken.
4. Sprinkle the dried herbs (thyme, oregano, rosemary), salt, and pepper over the vegetables.
5. In a separate bowl, whisk together the flour and 1 cup of the chicken broth until smooth. Pour this mixture into the crockpot.
6. Add the remaining 2 cups of chicken broth to the crockpot.
7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
8. About 30 minutes before serving, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot.
9. Stir in the heavy cream, frozen corn, frozen peas, and lemon juice.
10. Replace the lid and cook for an additional 30 minutes on high, or until the soup is heated through and slightly thickened.
11. While the soup finishes cooking, prepare the puff pastry bites according to the original recipe instructions.
12. Serve hot, topped with the puff pastry bites.

Tips for Crockpot Method

• If the soup is too thin after cooking, you can thicken it by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir this slurry into the soup and let it cook for an additional 15-20 minutes on high.
• For a richer flavor, you can sauté the onions, carrots, and celery in butter before adding them to the crockpot. This extra step adds depth to the final dish.
• If you prefer, you can use pre-cooked rotisserie chicken. In this case, add the cooked, diced chicken during the last hour of cooking to prevent it from becoming too dry.
• The puff pastry bites can be made ahead of time and reheated in the oven for a few minutes before serving.