Lemon Tarragon Chicken Soup

  • Pin It
  • print
Lemon Tarragon Chicken Soup Lemon Tarragon Chicken Soup Recipe Courtesy of


Servings: 4
Prep Time: 30 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

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.

Tools You May Need

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

54321

Looks so light and refreshing. Can't wait to try this

By Frances Funkhouser on December 02, 2013

54321

Great recipe! For those wondering, I used a little olive oil to saute and only added 2 T butter for the flavor. I also used all half and half as opposed to cream. It turned out great and still had plenty of flavor.I cut up pumpernickel bread to make croutons to top this and my husband loved it.Thanks Paula.

By Sophie_TN on February 04, 2013

54321

Just tried your Lemon Tarragon Chicken Soup. It is wonderful, so easy to make. It is going to be a favorite at our house.

By wanda Dale on September 14, 2012

54321

This looks sooo delicious I have to try and I no that my grams would love it she's a BIG fan of yours. (;

By Ciara on August 26, 2012

54321

Hey Paula: If I'm trying to watch my intake of fats, could I use margarine and 1% Milk or Fat-Free Milk? Or maybe Low Fat Half & Half? Thanks. Robin

By robin dinsmore on April 20, 2012

54321

Paula - first, good luck managing your diabetes. Second, on the Lemon Tarragon Chicken soup, is their a substitute for the heavy cream?

By Gus on January 20, 2012

54321

Good luck with your diabefes. You have a new cooming curve to learn. You can do it by substituibg. Shio all ykubutter to norway!!! Keep the faith. Love you and your family.

By Pat on January 18, 2012

54321

Paula, My wife is graduating from college this July 1st, What awesome ideas, I wanted to do something special, She went back to school after being out of High School 36 years. What a great idea... Perfect Backyard BBQ, using some of your delightful recipes like the Lemon Tarragon Chicken Soup. Made my first batch it was mmmmmmmmm good !!!!!

By Phil Stroup on May 19, 2011

54321

This soup is similar to the Avglemono soup I love whenever we need a fresh taste. Good for when someone is down with a cold, only difference is the eggs, used as in egg drop soups. I also use a good rice or some orzo in the soup. When my daughter was in College her Godmother would make it for her and good friends at the local Greek restaurant would make it for her at the first sign of 'sniffles'. I think it must be the combo of garlic and chicken and the lemon,onions. I thought maybe a slight pinch of saffron would be nice. Your soup is sooo good my dear, I have yet to find a recipe that was not excellent! Love it!!

By Judith E. Condos on January 07, 2011

My Recipe Box |

Paula's Upcoming Schedule

Recent Shows & Recipes