Use your leftover holiday turkey to make this flavorful, from-scratch soup!
CAL/SERV :
226
PREP TIME :
15 MINS
YIELDS :
16 SERVINGS
COOK TIME:
3 HOURS
INGREDIENTS
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
INSTRUCTIONS
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.