Creamy Chicken and Rice Soup

3-4 boneless, skinless chicken breasts
6 T butter
2 - 3 leeks, white part only
5-6 medium carrots, peeled and thinly sliced
8 medium sized mushrooms, sliced
2 ribs celery, thinly sliced
1 1/2 cup uncooked rice
6 cups chicken broth, divided
1 cup water
1/2 cup white wine
1 pint heavy cream
Sprinkle chicken with lemon pepper and bake chicken in 350 oven until done. Cut into bite-size
pieces.***
Melt butter in a large pot over medium heat. Rinse leeks, cut into four lengthwise and thinly slice.
Add leeks, carrots, mushrooms and celery to pot and saute until tender. Add rice and stir to coat
with butter. Add 2 cups chicken broth and 1 cup water; bring to a boil. Cover pot, reduce heat and
simmer 20 minutes or until rice is tender.
Add wine and stir, then add remaining 4 cups chicken broth. Place chicken pieces into pot and stir.
Right before serving add heavy cream.
***As an alternative you can boil the chicken in 1/2 cup wine and 4 cups broth. When chicken is
done, strain liquid into the soup mixture and cut chicken into bite-size pieces.