Homemade Turkey Soup
- 6 lb turkey breast. It should have some meat (at least 2 cups) remaining on it to
make a good, rich soup.
- 2 medium onions
- 3 stalks of celery
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1 tsp dried basil
- 1/2 tsp dried marjoram
- 1/2 tsp dried tarragon
- 1/2 tsp salt to taste black pepper
- 1/2 lb Italian pastina or pasta 1.
Yield: About 4 quarts of soup (16 servings)--
- Place turkey breast in a large 6-quart pot. Cover with water, at least 3/4 full.
- Peel onions, cut in large pieces, and add to pot.
- Wash celery stalks, slice, and add to pot also.
- Simmer covered for about 2-1/2 hours.
- Remove carcass from pot.
- Divide soup into smaller, shallower containers for quick cooling in the refrigerator.
- After cooling, skim off fat.
- While soup is cooling, remove remaining meat from turkey carcass. Cut into pieces.
- Add turkey meat to skimmed soup along with herbs and spices.
- Bring to a 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.
Serving Size: 1 cup
Amounts Per Serving
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 93 mg
Sodium: 217 mg
SOURCE: National Heart, Lung, and Blood
Institute (part of the National Institutes of Health and the U.S. Department of
Health and Human Services).