2 cups chopped cooked chicken breast (about 1 pound)
1 cup half-and-half
3 tablespoons dry white wine
1 tablespoon Dijon mustard
How to Make It
Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 1/4-inch slices.
Melt butter in a Dutch oven over medium heat. Add leeks, celery, and mushrooms; sauté 10 minutes or until tender. Stir in 6 cups broth. Add rice and next 3 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 45 to 55 minutes or until rice has "popped."
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup broth, stirring with a whisk until smooth. Add broth mixture to soup. Cook over medium heat 2 minutes or until slightly thick, stirring constantly. Reduce heat to low; add chicken, half-and-half, wine, and mustard. Cook 2 minutes or just until thoroughly heated (do not boil).
(Fyi to the OH folks...it's "Minnesota", with two n's.) We liked this overall, but the main problem was that it was too salty. I did use homemade turkey broth, but I tasted the soup before adding the salt. I should have started with 1/2 tsp. and increased from there as needed. It was still edible and I would make this again, but I won't make this mistake twice. Apart from using turkey broth and breast meat, I omitted the wine as I didn't have any, and shredded some Gruyere over individual servings. I made this to eat on a camping trip (with crackers and bread sticks) as the creamy soups make good comfort food for chilly weather.
I substituted carrots for the mushrooms to make it like my mom used to when I was growing up in Minnesota, and it was just like I remember. All three kids at it up, which is a first with any soup in my house. I will definitely make this again!
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