Lemon Tarragon Chicken Soup

Make 4 servings.

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 :

1. 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, � 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. 

Note: Chicken was roasted with lemon halves and onion. Seasoned with salt, pepper and garlic.