Ingredients:
- 1 leftover turkey carcass (from a 12- to 14-lb turkey)
- 1 celery rib, cut into 2-inch pieces
- soup:
Directions:
- Place the turkey carcass in a stockpot; add the water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
- Discard the carcass. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.)
- Place the soup ingredients in a stockpot; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender. Yield: 12 servings (1-1/3 cups each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.7 Kcal (911 kJ) | ||
| Calories from fat | 82.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 14% | |
|---|---|---|---|
| Cholesterol | 220.72mg | 74% | |
| Sodium | 700.57mg | 29% | |
| Potassium | 295.25mg | 6% | |
| Total Carbs | 18.83g | 6% | |
| Sugars | 6.23g | 25% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 14.81g | 30% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 2.1mg | 71% | |
| Iron | 2.1mg | 12% | |
| Calcium | 89.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 41.93 Kcal (176 kJ) | ||
| Calories from fat | 15.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 14% | |
|---|---|---|---|
| Cholesterol | 42.51mg | 74% | |
| Sodium | 134.93mg | 29% | |
| Potassium | 56.87mg | 6% | |
| Total Carbs | 3.63g | 6% | |
| Sugars | 1.2g | 25% | |
| Dietary Fiber | 0.41g | 8% | |
| Protein | 2.85g | 30% | |
| Vitamin C | 0.9mg | 8% | |
| Vitamin A | 0.4mg | 71% | |
| Iron | 0.4mg | 12% | |
| Calcium | 17.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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