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Homemade Turkey Soup

Ingredients:

6 lb. turkey breast with bones (with at least 2 c. meat)
2 medium onions
3 stalks 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, or none
black pepper, to taste
1/2 lb. Italian pastina or pasta
Yield: 16 servings (about 4 qua

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, which will solidify at the top as it cools.
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.

Yield: 16 servings (about 4 quarts of soup)
Serving size: 1 cup

Each serving provides:

Calories: 201
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 101 mg
Sodium: 141 mg
Total fiber: 1 g
Protein: 33 g
Carbohydrates: 11 g
Potassium: 344 mg