Tarragon Turkey Corn Soup

By Tonya_Speed

NUTRITION per serving: 260 Calories; 3g Fat; 29g Protein; 32g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 568mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable. Points: 5

Ingredients

• 1 cup cooked rice
• 6 cups low sodium chicken broth
• 1 (16-oz.) package frozen whole kernel corn
• 1 cup chopped celery stalks
• 3/4 cup chopped onion
• 3/4 cup chopped green bell pepper, seeded and deribbed
• 3/4 cup chopped red bell pepper, seeded and deribbed
• 2 to 3 tablespoons tarragon (to taste)
• 2 cups cooked turkey, chopped

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Combine all ingredients, except rice, in slow cooker; cover and cook on Low for 5 to 6 hours. Cook rice according to package directions. Thirty minutes before you are ready to serve, add cooked rice to slow cooker; raise heat setting to High; cover and cook for 30 minutes before serving.

SERVING SUGGESTION: A relish tray of baby carrots, cherry tomatoes, celery sticks and pitted black olives. Add
some whole grain rolls.