3 lb. chicken pieces
2 qt. water
2 bay leaves
1 tsp. salt
1/4 tsp. pepper
2 onions, quartered
1 clove garlic
2 c. cream sherry
2 tbsp. lemon juice
6-8 thin lemon slices
1/4 tsp. crushed tarragon leaves

Place chicken, water, bay leaves, onion, garlic in large kettle. Bring to a boil; lower heat and simmer, covered until chicken is tender. Remove chicken; cut meat from bones. Strain broth; combine with remaining ingredients. Add chicken and simmer about 10 minutes. Serve with a lemon slice in each bowl. 6 to 8 servings.