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You can easily make a delicious Low-Fat TURKEY-SPAETZLE SOUP with your holiday leftovers. If you've never heard of Spaetzle, it is a egg-noodle dumpling in traditional German cuisine. Prep time for this recipe is 25 minutes, and Start to Finish time is 35 minutes.

Here is what you need:

1 large onion, finely chopped (should be about 1 cup)
2 tablespoons vegetable oil

1 medium stalk of celery, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 clove of garlic, finely chopped
1/4 cup all-purpose flour
2 teaspoons dried thyme leaves
2 cups diced cooked turkey (or chicken)
1/4 teaspoon pepper
6 cups chicken broth (a 49.5 oz.can)
1 bag (12 oz.) Frozen spaetzle
Optional: chopped fresh parsley

Here's what you need to do:

1. In a large saucepan, heat vegetable oil over medium-high heat. Add in onion, carrot, celery, and garlic. Cook for about two minutes, stirring constantly, until crispy-tender.

2. Slowly and gradually still ir flour, thyme leaves and pepper, and cook for about 1 minute, stirring constantly. Add in the turkey and broth, stir, and heat to a boil.

3. Stir in the frozen spaetzle. Cook for 2 to 3 minutes, stirring occasionally, until spaetzle are nice and tender. If you like, sprinkle in parsley. Serves about 6 cups.

Learn more about this author, Caroline Atkins.
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