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Homemade Turkey Soup

This popular soup uses a "quick cool down" that lets you skim the fat right off the top - making it even healthier.

Soup, Stew, and Chowder Recipes from AlansKitchen.comMakes: 16 servings (about 4 quarts of soup) (1 cup)

Ingredients:

  •    6 pounds turkey breast with bones (with at least 2 cups meat)
  •    2 medium onions
  •    3 stalks celery
  •    1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  •    1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon salt
  •        black pepper [to taste]
  • 1/2 pound Italian pastina or pasta

Directions:

  1. Place turkey breast in large 6-quart pot.
  2. Cover with water until at least three quarters full.
  3. Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot.
  4. Simmer covered for about 2-1/2 hours.
  5. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.
  6. After cooling, skim off fat.
  7. While soup cools, remove remaining meat from turkey carcass.
  8. Cut into pieces.
  9. Add turkey meat to skimmed soup, along with herbs and spices.
  10. Bring to boil and add pastina.
  11. Continue cooking on low boil for about 20 minutes, until pastina is done.
  12. Serve at once or refrigerate for later reheating.

Each serving provides:
Calories: 201, Total fat: 2 g, Saturated fat: 1 g
Cholesterol: 101 mg, Sodium: 141 mg, Total fiber: 1 g
Protein: 33 g, Carbohydrates: 11 g, Potassium: 344 mg

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