Turkey-Spaetzle Soup

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

Minutes

Total Time

35

Minutes

Makes

6

servings

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.
Makes 6 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you prefer, substitute 3 cups frozen egg noodles (from a 16-ounce bag) for the spaetzle.
Did You Know?
Spaetzle are tiny egg noodles with a rich flavor that are firm enough to use in soup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 1180mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 21g;
Percent Daily Value*:
    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.