Lemon Tarragon Chicken Soup Recipe by Paula Deen

Level: Easy


3 ratings
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  • 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


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.

Lemon Tarragon Chicken Soup


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3 Reviews

Trish 10/28/2014
Excellent! I us

Excellent! I used Almond Coconut milk instead of cream. It was wonderful! :) This will go into my soup recipes for winter! :)

Adam 10/23/2014
Absolutely wonde

Absolutely wonderful!

joshua 9/24/2014
Perfect for any

Perfect for any time. Definitely my go to for when I feel a cold comming on.

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