• 49 1/2 oz (1,5 L) can nonfat chicken broth
• 16 oz(480 ml) can whole kernel corn,drained
• 1/2 cup converted white rice
• 2 tablespoons+2 teaspoons dried tarragon,divided
• 10 oz(300 g0 package frozen seasoning vegetables,thewed and drained
• 2 cups chopped cooked chicken
• freshly ground black pepper to taste

1.Lightly grease inside of slow cooker with cooking spray.

2.Combine chicken broth,corn,rice,vegetables,and 2 tablespoons tarragon in slow cooker.

3.Mix well.

4.Cover and cook on low heat setting for 5-6 hours.

5.Add chopped chicken,black pepper and remaining tarragon.

6.Cover slow cooker and cook 30-35 minutes.

7.Serve slow cooker chicken soup hot.