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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients except vinegar in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 15 minutes. Stir in vinegar; discard bay leaf. Remove turkey leg from soup; discard skin. Remove meat from bone; discard bone. Shred meat into bite-size pieces. Add turkey to soup.

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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

205 calories; fat 1.8g; saturated fat 0.5g; protein 15.6g; carbohydrates 32.9g; cholesterol 15mg; iron 2.4mg; sodium 913mg; calories from fat 8%; fiber 8.5g; calcium 84mg.
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