4 c. water
3/4 lb. boneless chicken breast, cubed
4 carrots, peeled and cut into 1/2-inch slices
1/2 lb. sm. red potatoes, scrubbed and halved or cut into chunks
1 med.-size onion, sliced
1 tbsp. dried tarragon
1/3 c. all-purpose flour
1/2 c. lowfat milk
1/2 lb. green beans, trimmed and cut into 1-inch lengths
Pepper and salt to taste

In 4-quart saucepan, combine water, chicken, carrots, potatoes, onion and tarragon. Bring to boiling over high heat. Stir and cover pan; reduce heat to low. Simmer soup 20 minutes or until chicken and vegetables are tender.

In a small bowl with a wire whisk, blend flour and milk until smooth. Stir into soup mixture with spoon. Add green beans. Bring the stew to boil over medium-high heat. Simmer until thickened and bubbly. Season with pepper and salt.