Ingredients for Low Fat Homemade Turkey Soup
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How to Make Low Fat Homemade Turkey Soup
- Place the 3-4 pound bone-in turkey breast in a large 6-quart pot.
- Add 8 cups of water to the pot, ensuring the turkey breast is mostly covered.
- Add 2 large peeled and roughly chopped onions and 2 stalks of washed and sliced celery to the pot.
- Add 2 teaspoons dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasonings to taste.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for approximately 2 hours and 30 minutes, or until the turkey is cooked through.
- Carefully remove the turkey breast from the pot and set aside to cool slightly.
- Once cool enough to handle, shred the turkey meat from the bone, discarding the skin and bone. Set the shredded turkey aside.
- Divide the soup into several shallow containers and refrigerate for at least 4 hours, or preferably overnight, to allow the fat to rise to the surface.
- After chilling, carefully skim off the solidified fat layer from the surface of the soup.
- Return the skimmed soup to the pot. Add the shredded turkey meat and 1 cup of pastina.
- Bring the soup back to a simmer and cook for about 20 minutes, or until the pastina is cooked through and tender.
- Taste and adjust seasonings as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
7g
Fat
43g
Carbs
1g
