Recipe by Dancer^
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.
Top Review by Deidre Gilbert
After extensive research on turkey soup recipes, you were my first choice. Now your turkey soup has become "Deidre's famous turkey soup". I have a stomach condition that requires soup on a daily basis and having previously not liked soup, this was a difficult step for me. But your recipe has converted me into a soup lover. It works great for chicken too. Thank you for adding spices, herbs and FLAVOUR to your recipe. It really is different and great tasting. Your efforts to get this out to people like me is very much appreciated. Deidre Gilbert Calgary, Alberta, Canada
- 6 lbs turkey breast (It should have some meat remaining on it to make a good rich soup(at least 2 cups))
- 2 medium onions
- 3 stalks 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 teaspoon salt
- 1⁄2 lb Italian pastina or 1⁄2 lb pasta
Directions See How It's Made
- Place turkey breast in a large 6-quart pot. Cover with water, at least 3/4 full.
- Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also.
- Simmer covered for about 2-1/2 hours.
- Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in the refrigerator.
- After cooling, skim off fat.
- While soup is cooling, remove remaining meat from turkey carcass. Cut into pieces.
- Add turkey meat to skimmed soup along with herbs and spices.
- 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.