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) ( you may substitute whole milk) 1 tablespoon tarragon, chopped Juice of 1 lemon Zest of one lemon 1 teaspoon salt Grated Gruyere cheese (optional) Croutons (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.
If desired you can roast chicken with lemon halves and onion. Seasoned with salt, pepper and garlic.
Sandy made this for Christmas eve 2012--SO, so wonderful!
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!