Homemade Turkey Soup

To make this popular soup lower in saturated fat, prepare it ahead of time to cool and skim off the fat that rises to the top.

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. Place turkey breast in a large 6-quart pot. Cover with water, at least 3/4 full.
  2. Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also.
  3. Simmer covered for about 2-1/2 hours.
  4. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in the refrigerator.
  5. After cooling, skim off fat.
  6. While soup is cooling, remove remaining meat from turkey carcass. Cut into pieces.
  7. Add turkey meat to skimmed soup along with herbs and spices.
  8. 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.

Yield: About 4 quarts of soup (16 servings)--Serving Size: 1 cup

Each serving provides:

Calories: 226
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 93 mg
Sodium: 217 mg