Ingredients
4-1/2 cups chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained2 medium carrots, chopped2 celery ribs, chopped1 medium onion, chopped1 medium green pepper, chopped1 medium tart apple, peeled and chopped1 tablespoon curry powder1/2 teaspoon salt1/2 teaspoon pepper1/4 cup all-purpose flour1/2 cup unsweetened apple juice or additional chicken broth3 cups shredded cooked turkey3 cups hot cooked rice
Preparation
Combine the first 10 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until vegetables are tender. Mix flour and apple juice until smooth; stir into soup. Cover and cook on high for 30 minutes or until soup is thickened.
Add turkey; heat through. Stir in rice.
