Make this soup and freeze it for easy storage, or give some to leaving relatives! An easy and delicious recipe for turkey soup. Turkey soup is a low fat favorite that's easy to prepare ahead of time and serve later. A great way to use leftover turkey breast!
6lb leftover turkey breast (at least 2 cups diced turkey)
2 medium onions
3 stalks of celery
1 tsp thyme
1/2 tsp rosemary
1/2 tsp sage
1 tsp basil
1/2 tsp marjoram
1/2 tsp tarragon
1/2 tsp salt
pepper to taste
1/2 lb pastini or pasta of choice
Place turkey breast in 6-quart dutch oven and cover with water until pan is approximately 3/4 full.
Cut onions in large pieces, and slice celery. Add to soup pot.
Bring to boil, then lower heat to medium low. Simmer turkey stock for 2 1/2 hours.
Remove turkey carcass from soup and allow to cool. Devide turkey stock into smaller containers and cool in refridgerator.
Skim fat from top of cooled turkey stock.
Remove turkey meat from carcass while soup stock is cooling. Dice tukey meat.
Add diced turkey meat, herbs and spices to cooled turkey stock and return to heat.
Bring turkey stock to boil and add pasta. Continue cooking on low boil for about 20 minutes or until pasta is tender.