Chicken Spaetzle Soup

Chicken Spaetzle Soup

1-2 Tablespoons of vegetable oil

1 onion, finely chopped (about 1 cup)

1 medium carrot, thinly sliced

1 stalk of celery, finely chopped

1 clove of garlic, pressed or minced

1/4 cup of flour

1 Tablespoon of fresh thyme, minced or 2 teaspoons dried thyme

1/4 teaspoon of black pepper, or to taste

2 cooked chicken breasts, chopped (or 2 cups turkey meat cooked and chopped)

2 32 ounce cans of chicken broth (low salt, non fat Swansons)

1 8 oz. bag of spaetzle, cooked and drained per directions

1 bunch of spinach, washed and chopped - discard thick ribs

Chopped fresh parsely if desired

 

1.  In a large soup pot, heat oil over medium high heat.  Cook onion, carrot, celery, and garlic in oil about 2 minutes, stirring frequently until crisp tender.

2.  Gradually stir in flour, thyme, and pepper.  Cook and stir about 1 minute.  Stir in chicken/turkey and broth, and heat to boiling.

3.  Reduce heat to simmer, add chopped spinach, and cook till "wilted". Stir in cooked spaetzle.  Simmer about 5 minutes to blend flavors.  Serve with grated Romano if desired. Can substitute Tortellini for spaetzle if you want another option for this soup.  If I use tortellini, sometimes I add 1/2 of a can of drained and rinsed cannelli beans for additional protein.