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Turkey Vegetable Soup

3 cups cooked Butterball breast of turkey -- cut into 1/2" cubes
Bones and trimmings from cooked breast of turkey
6 cups water
1 can cocktail vegetable juice -- (46 oz.)
8 ounces turkey gravy packet
1 Bag -- (16 oz.) frozen mixed vegetables
2 medium onions -- diced
2 Ribs celery -- sliced
1 clove garlic -- minced
2 teaspoons seasoned salt
1/2 teaspoon pepper
1/2 teaspoon thyme leaves


Place turkey bones and trimmings in Dutch oven or large saucepan. Add water. Cover and simmer 1 hour.

Remove carcass; strip turkey from bones. Discard carcass. Strain broth.

Combine broth, turkey and remaining ingredients in Dutch oven.

Cover and simmer 30 minutes.


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