Nutrition Facts

Serving Size1 cup
Total Fat2 g
Saturated Fat1 g
Cholesterol101 mg
Sodium141 mg
Potassium344 mg
Total Carbohydrate11 g
Dietary Fiber1 g
Protein33 g

Servings and Times


Ingredients and Preparation

Turkey breast with bones6 pounds (with at least 2 cups meat)
Medium onions2
Celery stalks3
Dried thyme1 teaspoon
Dried rosemary½ teaspoon
Dried sage½ teaspoon
Dried basil1 teaspoon
Dried marjoram½ teaspoon
Dried tarragon½ teaspoon
Salt½ teaspoon
Black pepper to taste
Italian pastina or pasta½ pound
  1. Directions
  2. Place turkey breast in large 6-quart pot. Cover with water until at least three quarters full.
  3. Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot.
  4. Simmer covered for about 2-1/2 hours.
  5. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.
  6. After cooling, skim off fat.
  7. While soup cools, remove remaining meat from turkey carcass. Cut into pieces.
  8. Add turkey meat to skimmed soup, along with herbs and spices.
  9. 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.