4 bundles nested vermicelli pasta (5 1/2 oz.) or very fine pasta
2 (6 3/4 oz.) cans chunk style chicken or fresh chicken
1 c. frozen peas
1 (6 oz.) can whole sm. carrots, drained
1 sm. onion, thinly sliced
1 (10 oz.) can chicken broth (1 1/4 c.)
1 tsp. dried tarragon, crushed

In 10 inch skillet, arrange pasta, undrained chicken, peas, carrots, and onion. Add chicken broth and sprinkle with tarragon. Bring to a boil; reduce heat. Cover and simmer 15 to 20 minutes (8 to 10 minutes in electric skillet) or until noodles are just tender.