2 cups Chicken Stock
2 cups Milk
2-1/2 cups Water
10 oz Sea Shell Pasta (or any shape you have on hand will work)
2 TB Butter
1 Leek, white part only, thinly sliced
3 cups Cooked Chicken
1 TB Chopped Tarragon
3 TB Lemon Juice
3 TB Flour
Salt and Ground Black Pepper to Taste
In a large soup pot combine the chicken stock, milk and water and bring to a simmer over medium-high heat. Add the pasta, plus 1 teaspoon of salt, to the pot and simmer until the pasta is just almost al dente, but not fully cooked. You should have about 2 cups of liquid left in the pan, but if you have less you can add a little more milk or chicken stock, if needed.
In a skillet, melt the butter over medium heat and saute the leeks until tender, about 5 minutes. Add the chicken, tarragon and lemon juice to the skillet and stir to combine, and cook the mixture over medium heat for 3 minutes. Sprinkle the chicken mixture with flour and stir until the flour is fully combined.
Add the chicken mixture to the pasta, stirring gently to combine, until the broth has thickened. If needed, you can add extra liquid at this point if you prefer more broth in the soup. Either milk or chicken stock can be added, or even a bit of water, but adding extra mix will give the soup a nice creamy texture.
Ladle the soup into bowls and serve. Makes about 6 servings.