SHERRY CHICKEN SOUP

3 lbs chicken pieces
2 quarts water
1 bay leaf
1/4 teaspoon black pepper
1 large onion quartered
1 clove garlic
1 cup cream Sherry
2 tablespoons lemon juice
1/2 teaspoon crushed tarragon leaves
2 teaspoons salt


Place chicken, water, bay leaf, pepper, onion and garlic in large kettle.  Bring to boil, then reduce heat and simmer, covered, until chicken is tender, about 1 1/2 to 2 hours.  Remove chicken from broth.  Strain the broth.  Skin and bone chicken and cut into chunks.  Add chicken meat, Sherry, lemon juice and tarragon to broth and simmer about 10 minutes.  Season with salt.  Makes 6 servings.