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Homemade Turkey Soup

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Nutrition Facts

Serving Size 1 cup
Calories 201
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 101 mg
Sodium 141 mg
Potassium 344 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Protein 33 g

Servings and Times

Servings 16

Ingredients and Preparation

Ingredients Measures
Turkey breast with bones 6 pounds (with at least 2 cups meat)
Medium onions 2
Celery stalks 3
Dried thyme 1 teaspoon
Dried rosemary ½ teaspoon
Dried sage ½ teaspoon
Dried basil 1 teaspoon
Dried marjoram ½ teaspoon
Dried tarragon ½ teaspoon
Salt ½ teaspoon
Black pepper to taste
Water
Italian pastina or pasta ½ pound

Directions

  1. Place turkey breast in large 6-quart pot. Cover with water until at least three quarters full.
  2. Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot.
  3. Simmer covered for about 2-1/2 hours.
  4. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.
  5. After cooling, skim off fat.
  6. While soup cools, remove remaining meat from turkey carcass. Cut into pieces.
  7. Add turkey meat to skimmed soup, along with herbs and spices.
  8. 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.