Turkey Spaetzle Soup - Better Batter Gluten Free Flour

Turkey Spaetzle Soup

Wondering what to do with leftover turkey, and sick of stuffing? This delicious, homey comfort food is easy to make and makes great use of those holiday stragglers.

turkeyspaetzlesoup

Wondering what to do with leftover turkey, and sick of stuffing? This delicious, homey comfort food is easy to make and makes great use of those holiday stragglers. Spaetzle are traditionally small dumplings created from a few simple ingredients and pushed through a special tool. We’ve jazzed these up with herbs and simplified the method with a simple slotted spoon. Don’t be afraid of the parsnips in this recipe – like super-sweet carrots, they lend a great flavor to this fall dish.  You can use canned broth and fresh, cubed turkey or chicken in place of the cooked turkey meat for a treat any time of the year.

ingredients

SOUP BASE

  • 1-2 pounds cooked turkey meat, cut into small pieces, or shredded (OR 1-2 pounds fresh turkey or chicken, cubed and cooked)
  • Enough leftover gravy and broth to make 10 cups (2.5 quarts) (OR  2.5 quarts canned or fresh turkey or chicken broth)
  • 1/2 tsp dried thyme
  • 1 c fresh carrots, peeled and cut into small matchsticks
  • 1 c fresh parsnips, peeled and cut into small matchsticks
  • 1 c fresh celery, cut into small slices

SPAETZLE

  • 1 1/4 c (5 oz or 141g) Better batter Gluten Free Flour
  • 1/4 tsp dried thyme
  • 1/4 tsp dried tarragon
  • 1/4 tsp dried parsley
  • 1/4 tsp black pepper
  • salt to taste
  • 2 large eggs
  • water (1/2 – 1 c)
  • 1 spoon with round holes at least 1/4 inch in diameter

instructions

In a 4 quart pot, bring the turkey or chicken, gravy/broth, thyme and vegetables to a steady simmer. Cook until just cooked through, about 5 minutes.

In a separate bowl, mix together the flour, seasonings and herbs until well combined. Add the egg and stir well. Add just enough water to make a thick batter, about the consistency of cookie dough.

With the soup on simmer, push the batter, 1/2 c at a time, through the holes of the slotted spoon and into the broth. The little dumplings will initially sink to the bottom and will then rise to the top.

Use a ladle to spoon into bowls and serve immediately with some fresh, crusty bread.

 

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