Lunch
Turkey Spaetzle Soup
Description
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!
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
Directions:
- 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.
- Gradually stir in flour, thyme and pepper; cook about 1 minute, stirring constantly. Stir in turkey and broth; heat to boiling.
- Stir in frozen spaetzle. Cook 2 to 3 minutes, stirring occasionally, until spaetzle are tender. Sprinkle with parsley.
