Creamy Turkey Noodle Soup

• 1/3 cup butter, cubed
• 1 medium carrot, shredded
• 1 celery rib, finely chopped
• 1/3 cup all-purpose flour
• 1 carton (32 ounces) chicken broth
• 1/2 cup half-and-half cream
• 1/2 cup 2% milk
• 1 cup uncooked kluski or other egg noodles
• 2 cups cubed cooked turkey
• 1-1/2 cups shredded cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
2. Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.

butter, carrot, celery, flour, chicken broth, cream, milk, egg noodles, turkey, cheddar cheese, salt, pepper

Taken from www.tasteofhome.com/recipes/creamy-turkey-noodle-soup/ (may not work)