1 can Spanish style vegetable soup
1/2 c. orange juice
1/2 tsp. ginger root
1/4 tsp. tarragon

Mix in small bowl and pour over chicken. Refrigerate overnight. Drain marinade off and save. Place chicken on pan and bake at 375 degrees for 50 minutes or until tender. Remove chicken from pan.

Pour marinade and drippings from pan into 1 quart saucepan. Stir in 1 tablespoon cornstarch. Cook over medium heat to boiling, stir and continue to cook for 1 minute.

Pour mixture over chicken, add garnish as desired (like orange slices) and serve. Serves 6.