|Turkey breast with bones||6 pounds (with at least 2 cups meat)|
|Dried thyme||1 teaspoon|
|Dried rosemary||½ teaspoon|
|Dried sage||½ teaspoon|
|Dried basil||1 teaspoon|
|Dried marjoram||½ teaspoon|
|Dried tarragon||½ teaspoon|
|Black pepper to taste|
|Italian pastina or pasta||½ pound|
- Place turkey breast in large 6-quart pot. Cover with water until at least three quarters full.
- Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot.
- Simmer covered for about 2-1/2 hours.
- Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.
- After cooling, skim off fat.
- While soup cools, remove remaining meat from turkey carcass. Cut into pieces.
- Add turkey meat to skimmed soup, along with herbs and spices.
- 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.
|Serving Size||1 cup|
|Saturated Fat||1 g|
|Dietary Fiber||1 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations