Chicken Chowder

Ingredients

• Servings: 8
• 4 chicken breast halves, skinned
• 4 cups water
• 1/2 teaspoon salt
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, coarsely chopped
• 1 (16 ounce) can cream-style corn
• 1 (16 ounce) can tomatoes, diced, undrained
• 1/4 teaspoon black pepper, ground
• 1/4 teaspoon tarragon (optional)

Recipe

• 1 combine first 3 ingredients in a dutch oven; bring to a boil.
• 2 cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender.
• 3 remove chicken from broth, reserving 3 cups broth in dutch oven.
• 4 remove the meat from the bones and cut into bite size pieces; set aside.
• 5 add potatoes and carrots to broth; bring to a boil, cover, reduce heat, and simmer 10 to 15 minutes.
• 6 add chicken, corn, diced tomatoes, pepper, and optional tarragon (if desired); cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.