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.
Makes: 16 servings (about 4 quarts of soup) (1 cup)
- 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
- Place turkey breast in large 6-quart pot.
- Cover with water until at least three quarters full.
- Peel onions, cut into large pieces, and add to pot. Wash
celery stalks, slice, and add to pot.
- Simmer covered for about 2-1/2 hours.
- Remove carcass from pot. Divide soup into smaller, shallower
containers for quick cooling in refrigerator.
- After cooling, skim off fat.
- While soup cools, remove remaining meat from turkey carcass.
- Cut into pieces.
- Add turkey meat to skimmed soup, along with herbs and
- Bring to boil and add pastina.
- Continue cooking on low boil for about 20 minutes, until
pastina is done.
- 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
g, Carbohydrates: 11 g, Potassium: 344 mg
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