Homemade Turkey Soup

by the National Heart, Lung and Blood Institute, public domain government resource—original source of recipe
 * Serves: 16

Ingredients

 * 6 lb turkey breast with bones (with at least 2 cups 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
 * ½ tsp salt
 * to taste black pepper
 * ½ lb Italian pastina or pasta

Directions

 * 1) Place turkey breast in large 6-quart pot.
 * 2) Cover with water until at least three quarters full.
 * 3) Peel onions, cut into large pieces, and add to pot.
 * 4) Wash celery stalks, slice, and add to pot.
 * 5) Simmer covered for about 2½ hours.
 * 6) Remove carcass from pot.
 * 7) Divide soup into smaller, shallower containers for quick cooling in refrigerator.
 * 8) After cooling, skim off fat.
 * 9) While soup cools, remove remaining meat from turkey carcass.
 * 10) Cut into pieces.
 * 11) Add turkey meat to skimmed soup, along with herbs and spices.
 * 12) Bring to boil and add pastina.
 * 13) Continue cooking on low boil for about 20 minutes, until pastina is done.
 * 14) Serve at once or refrigerate for later reheating.