Tarragon Turkey Soup with Corn and Rice (Recipe)

Here's a good way to use up leftover turkey or chicken.  Tarragon lends its distinctive grassy, aniselike taste to this soup.  If you've never tried the herb, this recipe offers a good way to acquaint yourself with it.

Ingredients

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 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

Steps

1.  In a 4-quart electric slow cooker, mix together, mix together the stock, corn, rice, celery, onion, green and red bell peppers, and 2 tablespoons of the tarragon.

2.  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.

3.  Season with salt and pepper to taste.  Stir in the remaining 2 teaspoons tarragon.  Cook 30 to 45 minutes longer.