Yield: About 4 quarts of soup (16 servings)
Serving Size: 1 cup

6 lb. turkey breast – at least 2 cups of meat remaining on it for a good, rich soup
2 medium onions
3 celery stalks
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried sage
1 teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried tarragon
½ teaspoon salt
Black pepper to taste
½ lb Italian pastina or pasta

1. Place turkey breast in a large 6-quart pot. Cover with water, at least ¾ full.

2. Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also.

3. Simmer covered for about 2 ½ hours.

4. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in the refrigerator.

5. After cooling, skim off fat.

6. While soup is cooling, remove remaining meat from turkey carcass. Cut into pieces.

7. Add turkey meat to skimmed soup along with herbs and spices.

8. 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. To make this soup lower in saturated fat, prepare it ahead of time to cool and skim off the fat that rises to the top.

Nutrition Facts
Calories: 226
Fat: 5 g
Saturated fat: 1 g
Cholesterol: 93 mg
Sodium: 217 mg

Contributed by “Stay Young at Heart,” National Heart Lung Blood Institute, National Institutes of Health.