| | Directions | | Place onion, celery, carrots, turkey, rice, rice mix seasoning packet, tarragon and pepper in slow cooker. Pour broth over all. Cover and cook on low for 6-8 hours or until rice and vegetables are tender. Mix milk and flour, stir in soup. Cover and cook about 20 minutes or until thickened. Stir in peas during last 15 minutes of cooking. |
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| Ingredients | | - |  | 1 onion (medium) |
| - | | 2 stalks celery, diced |
| - | | 2 carrots, sliced |
| - | | 1 cup diced smoked turkey |
| - | | 1/2 cup uncooked Uncle Bens wild rice and long grain rice |
| - | | 1 seasoning packet from wild rice |
| - | | 1 tablespoon dried tarragon leaves |
| - | | 1/4 teaspoon pepper |
| - | | 3 cans chicken broth (14 1/2 ounce cans) |
| - | | 1 can evaporated fat-free milk (12 ounce can) |
| - | | 1/3 cup all purpose flour |
| - | | 1 cup frozen green peas, thawed |
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