Turkey-Spaetzle Soup

Warm those tummies in no time with this turkey and vegetable soup, where spaetzle stands in for noodles. It’s a perfect use for turkey leftovers!

  • Prep Time 25 min
  • Total Time 35 min
  • Servings 6

Ingredients

2
tablespoons vegetable oil
1
large onion, finely chopped (1 cup)
1
medium carrot, finely chopped (1/2 cup)
1
medium stalk celery, finely chopped (1/2 cup)
1
clove garlic, finely chopped
1/4
cup Gold Medal™ all-purpose flour
2
teaspoons dried thyme leaves
1/4
teaspoon pepper
2
cups diced cooked turkey
6
cups Progresso™ chicken broth (from two 32-oz cartons)
1
bag (12 oz) frozen spaetzle
Chopped fresh parsley, if desired
  • 1 In 4-quart saucepan, heat oil over medium-high heat. Add onion, carrot, celery and garlic; cook about 2 minutes, stirring frequently, until crisp-tender.
  • 2 Gradually stir in flour, thyme and pepper; cook about 1 minute, stirring constantly. Stir in turkey and broth; heat to boiling.
  • 3 Stir in frozen spaetzle. Cook 2 to 3 minutes, stirring occasionally, until spaetzle are tender. Sprinkle with parsley.

Expert Tips

If you prefer, substitute 3 cups frozen egg noodles (from a 16-ounce bag) for the spaetzle.

Spaetzle are tiny egg noodles with a rich flavor that are firm enough to use in soup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
1180mg
1180%;
Total Carbohydrate
17g
17%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
2%;
Calcium
4%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.