Overwhelmed with leftovers? Turn them into this 1 star soup.
Ingredients
- 6 lb turkey breast with bones (with at least 2 cups of meat)
- 2 medium onions
- 3 stalks celery
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried sage
- 1 tsp dried basil
- ½ tsp dried marjoram
- ½ tsp dried tarragon
- to taste black pepper
- ½ tsp salt
- ½ lb pasta
Instructions
- Place turkey breast in large 6-quart pot. Cover with water until at least 3-quarts full.
- Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice and add to pot.
- Simmer covered for about 2 ½ hours.
- Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.
- Skim off fat after cooling.
- While soup cools, remove remaining meat from turkey carcass, and cut into pieces.
- Add turkey meat to skimmed soup, along with herbs and spices.
- Bring to boil and add pasta. Continue cooking on low boil for about 20 minutes, until pasta is done. Serve at once or refrigerate for later reheating.
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