Recipe by Bogey'sMom
This is terrific, creamy soup and a really easy, delicious way to get rid of some of that leftover turkey.
Top Review by spiritwife
This soup was a huge hit in my house, and my husband is not a soup eater. I made a few changes by adding 1/2 chopped onion, 2 chopped large carrots and 2 chopped celery ribs to the butter until softened. I threw all of the turkey bones and carcass in a pot with celery, fresh parsley, thyme and 8 peppercorns and boiled for two hours. Strained that and used that broth in place of the chicken broth. I also used large macaroni in the place of the egg noodles. The seasonings were perfect. A great winter night meal.
- 1⁄2 cup butter or 1⁄2 cup light butter
- 2⁄3 cup all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 2 (15 ounce) cans chicken broth
- 1 tablespoon herbes de provence
- 4 bay leaves
- 1 tablespoon celery seed
- 2 teaspoons garlic powder
- 2 tablespoons lemon pepper
- 2 teaspoons ground black pepper
- 4 ounces cream cheese
- 2 cups water
- 1⁄2-1 cup finely grated parmesan cheese
- 8 ounces wide egg noodles
- 3 cups shredded cooked turkey
Directions See How It's Made
- 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.