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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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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