Creamy Turkey Noodle Soup

If you're not sure what to do with all your leftover turkey from Thanksgiving, here's a delicious recipe for turkey noodle soup. I didn't have herbes de provence or celery seeds on hand so I left them out, but it still had plenty of flavor. This made 10 servings.

1/2 cup 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 seeds

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

Melt butter in a large soup pot over medium heat.

Add flour and quickly stir for about 1-2 mins until the flour is somewhat "cooked".

Add the milk, salt and broth and whisk until 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.

This recipe is from http://www.food.com/