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Turkey-Spaetzle Soup

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Turkey-Spaetzle Soup
  • Prep Time 25 min
  • Total Time 35 min
  • Servings 6
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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

  • 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.
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
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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