Directions:
- Turkey Stock.
- Combine all in heavy lrg pot. Bring to boil, reduce to med-low & cook until liquid is reduced to 12 cups, aprox 5 hrs).
- Strain into bowl. (Cover & refrig. May be prepared 3 days ahead).
- For the soup: Stock in heavy pot, add the herbs and vegies and simmer until vegies are tender.
- Cook the pasta seperatly and.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 806.76 Kcal (3378 kJ) | ||
| Calories from fat | 351 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39g | 60% | |
|---|---|---|---|
| Cholesterol | 357.53mg | 119% | |
| Sodium | 2950.07mg | 123% | |
| Potassium | 1066.37mg | 23% | |
| Total Carbs | 16.16g | 5% | |
| Sugars | 2.92g | 12% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 93.65g | 187% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.6mg | 25% | |
| Calcium | 191.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 70.91 Kcal (297 kJ) | ||
| Calories from fat | 30.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 60% | |
|---|---|---|---|
| Cholesterol | 31.42mg | 119% | |
| Sodium | 259.29mg | 123% | |
| Potassium | 93.73mg | 23% | |
| Total Carbs | 1.42g | 5% | |
| Sugars | 0.26g | 12% | |
| Dietary Fiber | 0.18g | 8% | |
| Protein | 8.23g | 187% | |
| Vitamin C | 0.9mg | 16% | |
| Iron | 0.4mg | 25% | |
| Calcium | 16.8mg | 19% | |
* 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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