Lemon Tarragon Chicken Soup
By Paula Deen
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Difficulty: Easy
Ingredients
- 1 roasted chicken or store-bought rotisserie chicken, meat taken off the bone
- 5 tablespoons butter
- 3 cups sliced leeks
- 3 tablespoon flour
- 4 cups chicken stock
- 4 cups heated heavy cream
- 1 tablespoon chopped tarragon
- 1 teaspoon salt
- 1 juiced and zested lemon
Directions
Once chicken has cooled, pull meat and set aside and cover with foil. In a large soup pot melt butter. Add leeks, 1 teaspoon salt and cook on medium until leeks are translucent. Add flour and stir until it has a thick appearance. While stirring add warmed cream, 1/2 cup at a time. Add chicken stock, one cup at a time, stirring between. Add tarragon, lemon juice and zest. Stir until blended. Place pulled chicken in pot until heated thoroughly.
Paula’s Note: Chicken was roasted with lemon halves and onion. Seasoned with salt, pepper and garlic.
