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!
Turkey-Spaetzle Soup
- Prep Time 25 min
- Total 35 min
- Servings 6
- Ingredients 12
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
Make With
Gold Medal Flour
Instructions
-
Step1In 4-quart saucepan, heat oil over medium-high heat. Add onion, carrot, celery and garlic; cook about 2 minutes, stirring frequently, until crisp-tender.
-
Step2Gradually stir in flour, thyme and pepper; cook about 1 minute, stirring constantly. Stir in turkey and broth; heat to boiling.
-
Step3Stir in frozen spaetzle. Cook 2 to 3 minutes, stirring occasionally, until spaetzle are tender. Sprinkle with parsley.
Nutrition
240
Calories
10g
Total Fat
21g
Protein
17g
Total Carbohydrate
2g
Sugars
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
1Tips from the Betty Crocker Kitchens
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