Monday, January 14, 2013

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. 

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