Homemade Turkey Soup

Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services

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

Servings and Times

Servings

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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