Crockpot Chicken Soup

Crockpot Chicken Soup

6 cups homemade chicken stock OR 1 (49 1/2-oz.) can of chicken broth
1 (16-oz.) pkg. frozen whole kernel corn
1/2 cup converted white rice
2 large celery ribs chopped
1 med. onion chopped
1 small green bell pepper chopped
1 small red bell pepper chopped
2 tbsp. plus 2 tsp. dried tarragon crushed
2 cups chopped cooked turkey or chicken (about 1/2 lb.)
salt and freshly ground pepper

In a 4-qt. electric slow cooker, mix together the stock, corn, rice, celery, onion, green and red bell peppers and 2 tbsp. 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 tsp. of tarragon. Cook 30-45 minutes longer.

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