Turkey Breast Broth
A light broth that takes the edge off your hunger. Turkey breast broth is low in calories, easy to digest, and surprisingly satisfying. For the broth, you can cut the carrot however you like or simply drop it in whole.
Cooking method
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Step 1:
How do you make turkey breast broth? Start by gathering your ingredients.
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Step 2:
Slice the carrot into rounds. You can also add the carrot whole and lift it out of the broth once it's done.
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Step 3:
Put the sliced carrot, the peeled onion, the turkey breast, and the salt into a pot.
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Step 4:
Cover with water and bring to a boil over medium heat, then reduce the heat and simmer for 1 hour, skimming off any fat that rises to the surface.
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Step 5:
Lift the breast out of the broth. Remove the onion and discard it.
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Step 6:
Cut the turkey breast into pieces.
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Step 7:
Finely chop the parsley.
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Step 8:
Serve the broth sprinkled with parsley. Enjoy!
- A note on quantities: whether or not the recipe specifies an amount of water, it's best to go by your own preference (whether you like a thick or a thinner soup), the size of your pot, and the ingredients you're using. The author's idea of how much meat, potato, grain, and so on belongs in the soup may differ from yours. In practice, if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people: scale all the ingredients down to 1–2 servings and figure on about 1 cup of water per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Remember that some liquid will boil off as it cooks. After tasting a small batch, you can fine-tune both the amount of liquid and the proportions to your taste. Before long, like most seasoned cooks, you'll be adding water and ingredients by eye.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Turkey breast - 84 kcal/100g
