Classic Turkey Soup
You and your guests are sure to gobble up this turkey soup. It's the perfect way to put your leftovers to good use. Plus, it's lite as a feather!
Ingredients
- 96 ounce(s) turkey breast with bones (with at least 2 cups of meat)
- 2 medium onions
- 3 stalks celery
- 1 teaspoon(s) dried thyme
- 83/1000 ounce(s) dried rosemary
- 1/2 teaspoon(s) dried sage
- 83/500 ounce(s) dried basil
- 1/2 teaspoon(s) dried marjoram
- 1/2 teaspoon(s) dried tarragon
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) Black pepper, to taste
- 8 ounce(s) Italian pastina or pasta
Instructions
- 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 and 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 and 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.
Nutrition
Calories: 3828.72kcalCarbohydrates: 232.9gProtein: 611.19gFat: 56.51gSaturated Fat: 24.21gCholesterol: 1700mgSodium: 26264.94mgFiber: 13.63gSugar: 58.07g
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