Ingredients

1 roasted chicken, meat taken off bone (can use store bought rotisserie chicken)
5 tablespoons butter
3 cups sliced leeks
3 tablespoon flour
4 cups chicken stock
4 cups heavy cream (heated)
1 tablespoon tarragon, chopped
Juice of 1 lemon
Zest of one lemon
1 teaspoon salt
Grated Gruyere cheese (optional)
Croutons (optional)

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, 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.

Recipe Courtesy of Paula Deen