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Ingredients
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  • 1 cup baby carrots, sliced thin
  • 1 medium yellow onion, chopped
  • 2 celery stalks diced
  • 1 tablespoon olive oil
  • 2 cups cooked turkey, diced
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 teaspoon herbes de Provence seasoning
  • additional salt and pepper, to taste
  • 4 cups turkey stock (bone broth)
  • ¼ cup water
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