Ingredients
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1/2 cup butter or 1/2 cup light butter
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2/3 cup all-purpose flour
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4 cups milk
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2 teaspoons salt
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2 (15 ounce) cans chicken broth
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1 tablespoon herbes de provence
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4 bay leaves
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1 tablespoon celery seed
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2 teaspoons garlic powder
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2 tablespoons lemon pepper
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4 ounces cream cheese
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2 cups water
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1/2-1 cup finely grated parmesan cheese
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8 ounces wide egg noodles
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3 cups shredded cooked turkey
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2 teaspoons ground black pepper
Instructions
- Melt butter in a large soup pot.
- Add flour and quickly stir for about 1-2 mins until the flour is somewhat "cooked".
- Add the milk, salt and broth and whir with a hand blender til smooth.
- Add to the pot the herbes de provence, bay leaves, celery seed, garlic powder, lemon pepper, and black pepper.
- Simmer until beginning to thicken and add in the cream cheese, cut into cubes. Stir until smooth.
- Stir in the water and egg noodles, and cook for about 8 - 10 mins, until the noodles are tender.
- Stir in the parmesan and turkey.