Here’s a good, low-fat way to use your left-over Thanksgiving turkey. To make this popular soup lower in saturated fat, prepare it ahead of time — to cool and skim off the fat that rises to the top.
Ingredients
6 lb turkey breast
(It should have at least two cups of meat remaining to make a good, rich soup.)
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
to taste black pepper
½ lb Italian pastina pasta
Preparation
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Place turkey breast in a large 6-quart pot. Cover with water, at least ¾ full.
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Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also.
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Simmer covered for about 2-1/2 hours
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Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in the refrigerator.
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After cooling, skim off fat.
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While soup is cooling, remove remaining meat from turkey carcass. Cut into pieces.
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Add turkey meat and skimmed soup back into 6-quart pot along with herbs and spices.
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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 Information Per Serving
Yield: About 4 quarts of soup (16 servings)
Serving Size: 1 cup
Calories: 226
Total fat: 5 g
Saturated fat: 1g
Cholesterol: 93 mg
Sodium: 217 mg
Source: National Heart Lung & Blood Institute – National Institutes of Health