Chicken Vegetable Chowder

1 c chopped onion
1 c thinly sliced carrots
1 c diced celery
1-1/4 c sliced mushrooms
1 qt chicken broth
2 c dried bow tie pasta
1-1/2 tsp tarragon
1-1/2 lb chicken breast cut into 1" pieces
1-1/2 c milk, mixed with 1 T cornstarch
3 T chopped parsley
salt and pepper

In 6 qt. pot, boil onion, carrots, mushrooms, and 1/4 c broth, stirring
occasionally until liquid evaporates and vegetables start to turn brown
Add remaining broth and bring to a boil
Stir in pasta and taragon
Cover and cook on med. heat until pasta is barely tender, about 6 minutes
Stir in chicken and milk mixture. Bring to simmer stirring occasionly.
Add parsley. Season to taste