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Turkey-Spaetzle Soup

Turkey-Spaetzle Soup
  • Prep 25 min
  • Total 35 min
  • Servings 6
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!
Updated March 14, 2010
Make With
Make With
Gold Medal Flour

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
1180mg
49%
Potassium
450mg
13%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
6%
Sugars
2g
Protein
21g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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