Shelly's Recipe

TARRAGON TURKEY SOUP WITH CORN AND RICE

Category: Soups

6 cups homemade chicken stock or 1 (49 1/2-ounce) can chicken broth
1 (16-ounce) package frozen whole kernel corn
1/2 cup converted white rice
2 large celery ribs, chopped
1 medium onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
2 tablespoons plus 2 teaspoons dried tarragon, crushed
2 cups chopped cooked turkey or chicken (about 1/2 pound)
Salt and freshly ground pepper

In a 4-quart electric slow cooker, mix together the stock, corn, rice, celery, onion, green and red bell peppers, and 2 tablespoons of the tarragon. Cover and cook on the low heat setting 5 to 5 1/2 hours, or until the rice is tender. Stir in the turkey or chicken. Season with salt and pepper to taste. Stir in the remaining 2 teaspoons tarragon. Cook 30 to 45 minutes longer.