lemon tarigon chicken soup

Paula Deen

Recipes

Watch

Shop

Features

Help Line

More

Log In

Join

Home Recipes Lemon Tarragon Chicken Soup

Lemon Tarragon Chicken Soup

By Paula Deen

Rating: (11) Questions (0) Difficulty: Easy

Ingredients

1 can use store bought rotisserie chicken meat taken off bone roasted chicken

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. 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, ½ 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

Page footer