Creamy Chicken or Turkey Noodle Soup

I made this soup using leftover turkey from Easter. Frozen vegetables could be added while simmering the noodles.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 4  cups low sodium chicken broth
• 3  cups 2% low-fat milk
• 2  bay leaves
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1  teaspoon  italian seasoning
• 1⁄2-1  teaspoon onion powder
• 1⁄2-1  teaspoon garlic powder
• 3  ounces cream cheese, softened
• 2  tablespoons  grated parmesan cheese
• 2  cups  cooked skinless chicken breasts or 2  cups  cooked turkey breast, chopped
• 8  ounces  medium egg noodles
• 2  tablespoons cornstarch
• 1⁄2-3⁄4 cup  chredded colby-monterey jack cheese

Directions

1. Melt the butter in a large pot then add the broth, milk, spices, & bay leaves.
2. Cut the cream cheese into small squares then add them to the pot along with the parmesan & chicken (or turkey).
3. Stir in the noodles & simmer for 10-12 minutes. Mix the cornstarch with a little water then stir into the pot.
4. Simmer for 5 minutes or until the soup thickens. Add the cheese then stir until melted.