Ingredients:
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. Serve with sourdough bread and fresh salad, wonderful lunch or dinner.