Creamy Chicken Bisque

• Makes 8 servings

Ingredients

• 4 boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons olive oil
• 1 large leek, chopped and divided
• 6 cups chicken broth
• 1 cup rice
• 1 pound brie, rind removed and diced
• ½ cup heavy cream
• salt and pepper to taste

Directions

1. Cook chicken in oil in Dutch oven over medium-high heat until brown, about 8 minutes.
2. Remove chicken; set aside.
3. Cook white part of leek until soft over medium-high heat, about 2 minutes.
4. Add chicken broth and rice; bring to a boil.
5. Reduce heat to medium and cook uncovered 10 minutes, stirring frequently.
6. Add chicken; cook 5 minutes.
7. Stir in brie, cream, salt and pepper.
8. Stir until creamy and cheese is melted, about 4 minutes.
9. Garnish with green part of leek, if desired.