Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- to taste black pepper
- 1/2 lb Italian pastina or pasta
Directions
1.Place turkey breast in large 6-quart pot. Cover with water until at least threequarters 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 21/2 hours.
4.Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.
5.After cooling, skim off fat.
7.While soup cools, remove remaining meat from turkey carcass. Cut into pieces.
8.Add turkey meat to skimmed soup, along with herbs and spices.
9.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.