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Lemon Tarragon Chicken Soup Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Lemon Tarragon Chicken Soup Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Ingredients

  • 1 roasted chicken, can use store bought rotisserie chicken meat taken off bone
  • 5 tablespoons butter
  • 3 cups sliced leeks
  • 3 tablespoon flour
  • 4 cups chicken stock
  • 4 cups heavy cream, heated
  • 1 tablespoon tarragon, chopped
  • 1 teaspoon salt
  • 1 lemon, juiced and zested

Preparation

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.

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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product