Reset with This Cozy Combination

“Self-care is never a selfish act—it is simply good stewardship of the only gift I have, the gift I was put on earth to offer to others.” Parker Palmer

This is the time of year during which everything seems to take off at warp speed. We spend so much time being with and doing things for others, that it is easy to forget to slow down and take some time for yourself. Pair that with rapidly dropping temperatures, and you’re not alone if you are starting to feel overwhelmed. However, sometimes it takes a simple reset to spark your energy and prepare you for everything the holiday season may throw at you. We asked Rêve team member and master chef, Abbey Hybl to tell us her favorite cozy recipe. In addition to this simple meal that will warm you up inside and out, she curated the perfect playlist to pair it with—25 songs that will help you slow down, take a breath, and let the gratitude set in.

Light(ish) Chicken Pot Pie Soup

Ingredients

· 2 tbsps salted butter

· 2 tbsps extra virgin olive oil

· 1 cup diced yellow onion

· 1 cup diced carrot

· 1 cup diced celery

· 3 – 4 garlic cloves, thinly sliced

· 1/4 cup all purpose flour, sifted

· 3 cup chicken stock

· 1 1/2 cups mini potatoes, sliced

· 1/2 cup corn

· 1/2 cup english peas

· 3 1/2 cups finely shredded chicken (breasts and thighs, preferably)

· 2 cups half & half

· a few pinches of salt & pepper

· fresh thyme

Tip: To make this soup even easier, I like to get bags of mixed frozen vegetables (the ones with carrots, peas, corns etc.) If you prefer fresh, it might take some slight prep-work (i.e chopping).

Instructions

1.    In a dutch oven (or large soup pot), melt the butter and olive oil over a medium-high heat–make sure you get the mixture to cover the bottom of the pan.

2.     Add the onions, carrots, celery, and garlic to the pan and saute until tender (5ish minutes)

3.    Next add the flour–sitr quickly to combine, making sure that everything is coated as evenly as possible. Add the chicken stock, potatoes, corn, and peas, then cover and reduce flame to medium. Let all ingredients come to a rolling boil.

4.    Once the mixture is boiling, add the shredded chicken and half & half. Season with salt, pepper, and fresh thyme, then cover and keep warm over a low flame until needed, stirring occasionally.

o The best way to prep the chicken breasts: sear the breasts in a skillet over high heat and then bake at 400 for 20-25 minutes, depending on the thickness of the breasts.

Tip: Looking to make this soup even EASIER?! Coat a crockpot with cooking spray (or butter). Add chicken stock, half & half and flour into a bowl then whisk until well combined. Add chicken breasts to the bottom of the crockpot. Add the vegetables, garlic, onions, any seasonings, and top with the chicken stock mixture. Cook on HIGH for 4-6 hours or on LOW for 8-10. Stir every so often. Once you're ready to serve, remove the chicken to shred, place back into the soup, stir and voilà!

So, grab your crockpot, press play, and get ready for a reset amidst the holiday madness.