Low-Fat 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.
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INGREDIENTS
Nutrition- 6lbs turkey breast (It should have some meat remaining on it to make a good rich soup(at least 2 cups))
- 2medium onions
- 3stalks celery
- 1teaspoon dried thyme
- 1⁄2teaspoon dried rosemary
- 1⁄2teaspoon dried sage
- 1teaspoon dried basil
- 1⁄2teaspoon dried marjoram
- 1⁄2teaspoon dried tarragon
- 1⁄2teaspoon salt
black pepper
- 1⁄2lb Italian pastina or 1/2 lb pasta
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DIRECTIONS
- 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.
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