For the Puff Pastry Croutons

1. Preheat oven to 400˚F. Line a cookie sheet with a silpat or parchment paper and lightly dust with flour.
2. Using cookie cutters, cut shapes into thawed puff pastry and place on prepared cookie sheet.
3. In a small bowl, whisk together egg yolk and skim milk to make the egg wash. Gently brush puff pastry shapes with egg wash and sprinkle with caraway seeds if desired.
4. Bake for 18-20 minutes, until puffed and golden brown. Remove from oven and set aside to cool.

For the Soup

1. Pat chicken breasts dry with a paper towel. Season with the salt and black pepper.
2. Heat olive oil in a dutch oven or large stew pot over medium high heat. Add the chicken and cover the pot with a lid. Sear each side until golden brown, about 2-3 minutes per side. Remove to a bowl and set aside to rest.
3. Pour half of the wine into the pan. Deglaze the pan by scraping the browned bits off the bottom of the pan (keeping it in the pan!).
4. Melt butter in the pot. Add mushrooms, onions, carrot, and celery and Herbs de Provence over medium high heat and until softened, about 6-7 minutes.
5. Add garlic and sauté for 30 seconds to 1 minute, until fragrant.
6. Add flour and saute until it just starts to darken, about 2 minutes.
7. Pour in the remaining white wine and scrape up any browned bits on the bottom of the pan.
8. Add the chicken breasts back into the pot and pour in chicken broth. Bring to a boil, reduce to a simmer, cover, and cook 15-20 minutes, until chicken is cooked through (165˚F) and broth has somewhat thickened. Remove from heat.
9. Remove cooked chicken breasts from pot. Shred chicken using two forks, tongs, or a standing mixer. Stir back into the pot
10. Stir in a couple tablespoons of the broth to the warmed cream to help bring it to the same temperature as the soup. Slowly pour the tempered cream into the soup, stirring continuously.
11. Add salt and pepper to taste. Garnish with fresh parsley and thyme leaves. Serve warmed with puff pastry croutons.