Turkey breast broth

Dietary broth perfectly satisfies hunger. Turkey breast broth is a low-calorie product. It is perfectly digested and at the same time perfectly saturates the body. For the broth, carrots can be cut in your favorite way, or put into the broth whole.

Alinka

Recipe author

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Composition / ingredients

servings:

Turkey Breast

200

Carrots

Onion

Salt

1.5

Parsley

0.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 73 % 11 g

Fats 0 % 0 g

Carbohydrates 27 % 4 g

61 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 25 min

Step 1:
How to cook broth from turkey breasts? To do this, we will prepare the necessary ingredients.
Step 2:
Cut carrots into circles. Also, carrots can be put in the soup whole and removed from the broth after cooking.
Step 3:
Put sliced carrots, peeled onions, turkey breast and salt in a saucepan.
Step 4:
Cook the broth over medium heat until boiling, and then reduce the heat and cook for 1 hour. Do not forget to remove the fat from the surface of the broth.
Step 5:
Remove the breast from the broth. Remove the onion from the pan and throw it away.
Step 6:
Cut the turkey breast into pieces.
Step 7:
Finely chop the parsley.
Step 8:
Serve the broth to the table, sprinkling it with parsley. Bon appetit!

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".