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Ingredientes
- Turkey carcass and large bones
- 2 x carrots -- thinly sliced
- 1 stalk celery -- sliced
- 1 x onion -- cut in eighths
- 1 x bay leaf
- 2 x parsley sprigs
- 1/8 tsp dry thyme
- 1 tsp salt
- 1/2 tsp pepper
- 9 c. water
- 1/2 c. celery -- thinly sliced
- 2 c. chicken broth -- if needed
- 1/2 c. shell pasta
- 1/2 c. frzn peas -- thawed
Direcciones
- Break up turkey carcass and place bones in a 5- to 6-qt Dutch oven or possibly deep kettle. Add in 1 of the carrots, the stalk of celery, onion, bay leaf, parsley, nutmeg, thyme, salt, pepper, and water. Bring to a boil, reduce heat, and simmer, covered, 3 hrs. Uncover and simmer 1 hour longer to reduce liquid.
- Strain into large bowl. Throw away bones and vegetables, returning any meat to the broth. (At this point, soup may be refrigerated, then skimmed.) Return soup to the cooking pot. Add in the second carrot, sliced celery, and additional broth, if needed to enhance flavor. Bring to a boil again, reduce heat, and simmer, covered, till carrots and celery are tender (about 1 hour). Add in macaroni and cook at a gentle boil till nearly tender-about 10 min. Stir in peas and continue cooking about 3 min. Salt to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1546g | |
| Recipe makes 2 servings | |
| Calories 318 | |
| Calories from Fat 14 | 4% |
| Total Fat 1.71g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1692mg | 71% |
| Potassium 746mg | 21% |
| Total Carbs 62.63g | 17% |
| Dietary Fiber 8.1g | 27% |
| Sugars 8.68g | 6% |
| Protein 13.4g | 21% |
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