Chicken-tarragon soup

Sick of chicken yet? Don't worry, this will be my last chicken post for a while. But who can roast chicken and resist making chicken soup with the leftovers?

I love the way the flavors of potato, garlic, chicken, and tarragon complement each other in this recipe, and the mushrooms add a nice, earthy flavor to the mix.

Chicken-tarragon soup (makes 8 servings)

6 cups chicken stock

3/4 cup chicken bits or cubes (mine were in my stock)
2 carrots, chopped
3-4 small yellow potatoes, diced
1/3 cup wild mushrooms, such as morels or porcini
4 cloves garlic, sliced thinly
1-1/2 teaspoons dried tarragon
salt and pepper, to taste

1.) Combine all ingredients except tarragon in a soup pot, and bring to a boil. Turn down to a simmer, and cook until the potatoes and carrots are tender, about 20 minutes or so.

2.) Sprinkle tarragon on toward the end of the cooking time.