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 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried tarragon
- 1/2 tablespoon salt
- black pepper to taste
- 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.