To make this soup lower in saturated fat, prepare it ahead of time, then cool and skim off fat that rises to the top.

6 lb. turkey breast. It should have at least 2 C. meat remaining on it to make a good, rich soup.
2 medium onions
3 stalks of celery
1/2 t. dried sage
1 t. dried basil
1/2 t. dried marjoram
1/2 t. dried tarragon
1 t. dried thyme
1/2 t. salt
1/2 t. dried rosemary
black pepper, to taste
1/2 lb. Italian pastina or pasta

1. Place turkey breast in 6-quart pot. Cover with water, at least 3/4 full.
2. Peel onions, cut in large piece, add to pot. Wash celery stalks, slice and add to pot.
3. Simmer covered for about 2 1/2 hours.
4. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator
5. After cooling, skim off fat.
6. While soup is cooling, remove remaining meat from carcass. Cut into pieces.
7. Add turkey meat to skimmed soup, along with herbs and spices.
8. Bring soup to a boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

YIELD: About 4 quarts of soup (16 servings) SERVING SIZE: 1 cup

NUTRITION ANALYSIS PER SERVING: Calories, 226; Total fat, 5 grams; Saturated fat, 1 gram; Cholesterol, 93 milligrams; Sodium, 217 milligrams