Ingredients
2 quarts chicken broth2 cups cubed cooked chicken1 jar (4 ounces) diced pimientos, undrained1/4 cup chopped green onions1 teaspoon dried tarragon1/2 teaspoon salt1/2 teaspoon pepper2 chicken bouillon cubes1/2 cup butter, cubed1 cup all-purpose flour
Preparation
In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
