Tarragon Broccoli Chicken Soup
1 lbs Chicken
1/2 Cup Diced Onion
2 tsp Olive Oil
1 Clove Garlic, minced
3 Cups defatted Chicken Stock
2 Cups Chopped Broccoli 
            (or lbs bag Frozen Broccoli)
1 small red potato, peeled and diced
4 Carrots, sliced
2 Tbs dry Parsley
1/2 tsp dried Tarragon
1/4 Cup nonfat Sour Cream
 
1. Saute onions and garlic in olive oil.  
2. In a large pot add stock, chicken, broccoli, potatoes, carrots, parsley, and tarragon.  
3. Bring to a boil and cook until the chicken is cooked and vegetables are tender.  about 20 min.  
4. Remove from heat and stir in sour cream.