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Turkey Soup Recipe


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

2
3
1 tsp
1/2 tsp
1/2 tsp
1 tsp
1/2 tsp
1/2 tsp
1/2 tsp
to taste
1/2 lb
turkey breast. It should have some meat (at least 2 cups) remaining on it to make a good, rich soup.
medium onions
stalks of celery
dried thyme
dried rosemary
dried sage
dried basil
dried marjoram
dried tarragon
salt
black pepper
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.


Yield: About 4 quarts of soup (16 servings)--Serving Size: 1 cup

Each serving provides:

Calories: 226
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 93 mg
Sodium: 217 mg

Source:
National Heart, Lung, and Blood Institute


Please feel free to modify these recipes for any dietary needs or special diets.

Recipes || Desserts || Entrees || Salads || Soups || Vegetarian




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