TURKEY-SPAETZLE SOUP

Turkey-Spaetzle Soup image

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!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 12

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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:

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.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 2 g, TransFat 0 g