The Pioneer Woman Tasty Kitchen
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Turkey Spaetzle Soup

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Prep:

Cook:

Level: Easy

System:

6

Description

You can use frozen spaetzle or sub egg noodles in this soup. But spaetzle is so easy to make you should really try it!

Ingredients

  • FOR THE SOUP:
  • 2 Tablespoons Vegetable Oil
  • 1  Large Onion, Finely Chopped
  • 1  Medium Carrot, Finely Chopped
  • 1 stalk Celery Finely Chopped
  • 1 clove Garlic, Finely Chopped
  • ¼ cups All-purpose Flour
  • 2 teaspoons Dried Thyme
  • ¼ teaspoons Black Pepper
  • 2 cups Diced, Cooked Turkey
  • 6 cups Chicken Broth
  • 12 ounces, weight Frozen Spaetzle (I Make My Own-recipe Follows)
  • Chopped Fresh Parsley (optional)
  • FOR THE SPAETZLE:
  • 2  Eggs, Beaten
  • ¼ cups Milk Or Water
  • 1 cup Flour
  • ½ teaspoons Salt
  • 1 dash Pepper
  • 2 quarts Water
  • 1 teaspoon Salt
  • 2 Tablespoons Margarine Or Butter, Melted

Preparation

For the soup:
In a 4 quart saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic and cook until crisp-tender, about 2 minutes. Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in the pre-cooked turkey and broth and heat to a boil. Stir in spaetzle. Cook 2-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1-3/4 cups each)

For the Spaetzle:
1. Mix together the eggs, milk, flour, 1/2 teaspoon salt and the pepper (batter will be thick). **

2. Heat water and 1 teaspoon of salt to boiling in a Dutch oven. Press batter through a colander or a slotted spoon, a few tablespoons at a time into the boiling water. Stir once or twice to prevent sticking. Cook until the spaetzle rise to the surface and are tender, about 5 minutes, then drain and set the spaetzle aside in a bowl. Pour butter over cooked spaetzle and serve.

**I mix the batter and drop the pieces directly into the simmering soup as directed in the soup instructions, thus eliminating step 2.**

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