4 chicken breast halves, skinned
4 cups water
1/2 teaspoon salt
2 medium potatoes, peeled and cubed
2 medium carrots, coarsely chopped
1 can (16 ounces) cream-style corn
1 can (16 ounces) diced tomatoes, undrained
1/4 teaspoon ground black pepper
1/4 teaspoon tarragon (optional)
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender. Remove chicken from broth, reserving 3 cups broth in Dutch oven. Remove the meat from the bones and cut into bite size pieces; set aside. Add potatoes and carrots to broth; bring to a boil, cover, reduce heat, and simmer 10 to 15 minutes. Add chicken, corn, diced tomatoes, pepper, and optional tarragon (if desired); cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.
Serves 8.