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 |
Ingredients and Preparation TOP
| 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 |
| Water |
| 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.