Homemade Turkey Soup – by Dana Lowe

 

6 lb. turkey breast with bones (with at least 2 cups of meat)

2 medium onions

3 stalks of 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. pasta

 

1. Place turkey in a 6 quart pot, cover with water until 3/4 full.

2. Large dice the onion, slice the celery and add to the pot.

3. Simmer covered for about 2 1/2 hours.

4. Remove turkey from pot and cool the liquid. Once it’s cooled skim off the fat.

5. While broth cools remove the meat from the bones and cut into pieces.

6. Add turkey back to the skimmed broth, along with the herbs and spices. Bring to a boil and add the pasta. Continue cooking on low boil for about 20 min. until pasta is done. Serve at once.

 

Each 1 cup serving has:

201 calories

2 g. of fat

33 g. of protein

11 g. of carbohydrates

141 mg. of sodium