Prep Time: 30 min
Cook Time: 30 min
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)
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.
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