Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 15 minutes |
| Cook Time | 3 hours |
| Servings |
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Ingredients
- 1 turkey carcass, it should have some meat (at least 2 C) remaining
- 2 medium onions
- 3 stalks of celery
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon sage
- 1/2 teaspoon basil
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon salt
- Ground black pepper to taste
- 1/2 lb. Italian pastina or other small pasta
Ingredients
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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.
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