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1
Spread the carrots and leeks across the bottom of a large soup pot.
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2
Season the chicken with salt and pepper to taste and add to the pot.
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3
Add the onions, turnips, garlic and bouquet garni.
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4
Add water to cover and bring to a boil.
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5
Reduce the heat to low and simmer, partly covered, until a leg pulls easily away from the body, about 1 hour.
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6
Transfer the chicken to a cutting board and remove the skin.
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7
Detach the legs and wings and separate the drumsticks from the thighs.
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8
Remove the breast, discard the bones and slice the meat thinly.
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9
Cover and keep warm.
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10
Transfer all the vegetables in the pot to a bowl; cover and keep warm.
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11
Discard the bouquet garni.
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12
Return the pot to high heat and boil until the broth is reduced by half.
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13
In a small saucepan over low heat, melt the butter, then whisk in the flour; do not allow to brown.
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14
Gradually whisk in 1 cups of the broth, allowing the mixture to thicken.
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15
Whisk in the cream and bring to a simmer.
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16
Remove from the heat and stir in the lemon juice.
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17
Season with salt and pepper to taste.
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18
To serve, place a bed of rice or noodles in a large, deep serving dish.
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19
Top with the vegetables and then the chicken.
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20
Spoon the sauce over the top and garnish with chives.
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21
Serve immediately.
