2 cans condensed chicken broth & 2 cans water
2-3 chicken breasts, deboned, skinned & diced
2 med. carrots, finely chopped
1 stalk celery, finely chopped
1/2 med. onion, finely chopped
3 tbsp. tarragon
Salt & pepper
1/4-1/2 c. cream

Boil chicken breast in broth and water with celery, onion, carrots and spices until tender (about 40 minutes). Reduce heat to simmer. Remove to blender the chicken, carrots, celery and onions. Puree. Return to broth and blend together with a whisk. Add cream. Salt and pepper to taste. A chunky version of this soup is also good when your teeth are not as tender (don't puree).