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Lemon Tarragon Chicken Soup

By Paula Deen


Difficulty: Easy


  • 1 roasted chicken or store-bought rotisserie chicken, meat taken off the bone
  • 5 tablespoons butter
  • 3 cups sliced leeks
  • 3 tablespoon flour
  • 4 cups chicken stock
  • 4 cups heated heavy cream
  • 1 tablespoon chopped tarragon
  • 1 teaspoon salt
  • 1 juiced and zested lemon


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.