Homemade Turkey Soup - 11g Carbs, 1g Fiber
From: www.nhlbi.nih. gov
This popular soup uses a "quick cool down" that lets you skim the
fat right off the top—making it even healthier.
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
Black pepper, to taste
1/2 lb Italian pastina or pasta
1. Place turkey breast in large 6-quart pot. Cover with water until
at least three-quarters 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 2 1/2 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.
Yield: 16 servings(about 4 quarts of soup)
Serving size: 1 cup
Nutrition per Serving:
201 Calories, 2g Total Fat, 1g Saturated Fat, 101mg Cholesterol,
141mg Sodium, 344mg Potassium, 33g Protein, 11g Carbs, 1g Total Fiber
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