Homemade Turkey Soup
Nutrition Facts
Serving Size | 1 cup |
Calories | 201 |
Total Fat | 2 g |
Saturated Fat | 1 g |
Cholesterol | 101 mg |
Sodium | 141 mg |
Potassium | 344 mg |
Total Carbohydrate | 11 g |
Dietary Fiber | 1 g |
Protein | 33 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Turkey breast with bones | 6 pounds (with at least 2 cups meat) |
Medium onions | 2 |
Celery stalks | 3 |
Dried thyme | 1 teaspoon |
Dried rosemary | ½ teaspoon |
Dried sage | ½ teaspoon |
Dried basil | 1 teaspoon |
Dried marjoram | ½ teaspoon |
Dried tarragon | ½ teaspoon |
Salt | ½ teaspoon |
Black pepper to taste | |
Italian pastina or pasta | ½ pound |
- Directions
- 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 spices.
- 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.
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