Turkey Wing Soup With Angel Hair Pasta
Nutrition
Calories: 147 kcalCarbohydrates: 32 gProtein: 14 gFat: 12 gSaturated Fat: 11 gCholesterol: 4 mgSodium: 904 mgFiber: 11 gSugar: 11 gVitamin A: 240.375 IUCalcium: 70 mgIron: 12 mg
Ingredients
- 1 whole turkey wing
- 1 whole yellow onion chopped
- 1 whole Garlic clove minced
- 6 cups water
- 4 whole carrots peeled and chopped
- 2 cubes vegetable bouillon
- ¼ oz bay leaf 1 leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon seasoning salt
- 1 pinch white pepper
- 1 cup frozen peas
- 4 oz spelt angel hair pasta
Instructions
- Generously spray a nonstick 5-quart kettle with nonstick cooking spray, and place over medium heat. Add the turkey sections, onions, and garlic, and sauté until the onions and turkey are lightly browned, about 5 minutes.
- Add the water, carrots, bouillon cubes, bay leaf, thyme, rosemary, herb seasoning, and pepper to the pot. Increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for 3 hours, stirring occasionally.
- Remove and discard the bay leaf and turkey sections. Transfer the contents of the kettle to a blender or food processor, in batches if necessary, and process on "purée" until the mixture is smooth and creamy. Return the mixture to the kettle.
- Turn the heat to medium-high, and add the peas and pasta. Cook for about 5 minutes, or just until the peas and pasta are tender. Transfer the soup to 6 soup bowls, and serve immediately.