1. For Stock: Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.
3. For Soup: Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes. Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes. Stir in parsley, adjust seasonings with salt and pepper; serve.
Cal 170; Fat 3.5 g; Sat fat 0 g; Chol 20 mg; Carb 17 g; Protein 15 g ; Fiber 1 g; Sodium 1940 mg
Note: Sodium level depends how salty the broth is; this is calculated using the same amount of salt as in commercial broth.
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|Serving Size: 1 quart (235g)|
|Recipe Makes: 3 quarts|
|Calories from Fat: 77 (44%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 21.7mg||7 %|
|Sodium 142.6mg||5 %|
|Potassium 477.7mg||13 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 12.9g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
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