Low-fat homemade turkey soup is a traditional recipe that has been passed down from generation to generation, especially in areas where turkey is a common food during holidays and family gatherings. Its origin dates back to the need to make the most of the turkey, using the bones and meat to prepare a nutritious and comforting broth.
In different Latin American countries, this soup may have different names: in Mexico it is known as "caldo de pavo", while in Argentina it is often simply called "sopa de pavo". In other places, such as Chile and Peru, it is usually integrated into homemade broth or stew preparations, always standing out as a healthy and low-fat option.
Traditionally, turkey soup has been valued not only for its flavor but also for its digestive properties and protein content, making it ideal for people who require a light diet.
How to make low-fat homemade turkey soup
To prepare this low-fat homemade turkey soup, first place the turkey breast in a large 6-quart pot.
Cover with water, at least 3/4 of the pot, to ensure you get a good broth.
Peel the onions, cut them into large pieces, and add them to the pot along with the washed celery stalks, sliced.
Simmer covered for approximately two and a half hours, allowing the flavors to concentrate and the turkey to release its essence.
Carefully remove the turkey carcass from the pot.
Divide the soup into smaller, shallow containers to cool quickly in the refrigerator.
After cooling, remove the fat that has accumulated on the surface, thus ensuring a low-fat soup.
While the soup is cooling, remove the remaining meat from the turkey carcass and cut it into small pieces.
Add the turkey meat to the defatted soup along with the dried herbs: thyme, rosemary, sage, basil, marjoram, and tarragon, plus salt to taste.
Bring to a boil again and add the Italian pastina.
Continue to simmer for approximately 20 minutes until the pastina is ready.
Serve immediately or refrigerate to reheat later, enjoying a homemade, nutritious, and low-fat soup.
