• Cooking Time: 30 Minutes simmer
  • Servings: 3-4 servings
  • Preparation Time: 15 -25 minutes


  • 6 to 8 Leeks, chopped
  • 2 chicken breasts, boneless & cubed
  • 1 stick butter
  • 5 Celery stalks chopped, include some of the leafy ends chopped
  • 1/3 cup All Purpose Flour
  • 3 can Chicken Broth - (14 1/2 oz ea)
  • 4 cup water
  • 1/2 cup white wine
  • 1 tsp salt
  • 16 oz soft Cream Cheese
  • 1 1/2 cup plain yogurt
  • 1 cup Provolone, shredded
  • 4 Egg
  • 1 tsp freshly-ground White Pepper
  • Chopped fresh Chives (optional)


  • Melt butter in a dutch oven; add chicken then add leeks and celery; saute until tender.
  • Add flour, cook, stirring constantly, 3 minutes.
  • Stir in broth, 3 cups water, salt; bring to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes.
  • Add cream cheese and yogurt whisked with 1/2 cup white wine until smooth, melt in Provolone.
  • Whisk in egg yolks to cream cheese mixture.
  • Simmer over low heat, stirring occasionally, until thoroughly heated. (Do not boil.) Sprinkle with chives, if desired. Serve with crusty bread.


I dont' remember who gave me this recipe, I did add a little twist to it by adding the White Wine and also the Provolone. I like the bit of nutty flavor that the Provolone adds, its just barely there but its there.

Categories: Misc. One Dish 

Author Credit: MoM with a Twist

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