Creamy Chicken and Tarragon Soup | RICARDO

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts (about 2 breasts)
• 8 cups (2 litres) low-sodium chicken broth
• 2 potatoes, peeled and cut into large dice
• 2 carrots, peeled and cut into ¼-inch (5 mm) rounds
• 2 celery stalks, cut into ¼-inch (5 mm) slices
• 1 small leek, cut into ¼-inch (5 mm) rounds
• 3 tbsp unsalted butter, softened
• 3 tbsp unbleached all-purpose flour
• ¼ cup (60 ml) 35% cream
• 2 tbsp tarragon leaves