Homemade Turkey Soup
Use your leftover holiday turkey to make this flavorful, from-scratch soup!
PREP TIME :
- 1 turkey carcass—it should have some meat (at least 2 C) remaining
- 2 medium onions
- 3 stalks of celery
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried sage
- 1 tsp dried basil
- ½ tsp dried marjoram
- ½ tsp dried tarragon
- ½ tsp salt
- Ground black pepper, to taste
- ½ lb Italian pastina or other small pasta
- Place turkey carcass in a large 6-quart pot. Cover with water, at least ¾ full.
- Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot as well.
- Simmer, covered, for about 2 ½ hours.
- Remove carcass from pot. Cool soup in the refrigerator (hint: divide soup into smaller, shallower containers for quicker cooling).
- While soup is cooling, remove remaining meat from turkey carcass. Discard bones and cut meat into bite-sized pieces.
- After soup has cooled, skim off fat from top. Return soup to pot.
- 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.
Nutrition (per serving):
Calories 226, Total fat 5 g, Saturated fat 1 g, Cholesterol 93 mg, Sodium 217 mg
*Percent Daily Values are based on a 2,000 calorie diet.