Homemade Turkey Soup

6 lb turkey breast with bones
(with at least 2 C meat)
2 medium onions
3 stalks 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 large 6-quart pot.
Cover with water until at least threequarters
full.
2. Peel onions, cut into large pieces, and
add to pot. Wash celery stalks, slice,
and add to pot.
3. Simmer covered for about 21/2 hours.
4. Remove carcass from pot. Divide soup into smaller, shallower
containers for quick cooling in refrigerator.
5. After cooling, skim off fat.
6. While soup cools, remove remaining meat from turkey carcass.
Cut into pieces.
7. Add turkey meat to skimmed soup, along with herbs and spices.
8. 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.


This popular soup uses
a "quick cool down"
that lets you skim
the fat right off the
top—making it even
healthier.


Yield: 16 servings
(about 4 quarts of soup)
Serving size: 1 cup
Each serving provides:
Calories: 201
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 101 mg
Sodium: 141 mg
Total fiber: 1 g
Protein: 33 g
Carbohydrates: 11 g
Potassium: 344 mg