Creamy Turkey Noodle Soup

I was honored when my fireman son-in-law asked to add this recipe to their firehouse cookbook. You can prepare parts of this soup ahead of time and then assemble it when ready. Serve with crunchy-crusted bread or crackers.

—Carol Perkins, Washington, MO

Takes: 30 min. • Makes: 8 servings

• ⅓ cup butter, cubed
• 1 medium carrot, shredded
• 1 celery rib, finely chopped
• ⅓ cup all-purpose flour
• 1 carton (32 oz.) chicken broth
• ½ cup half-and-half cream
• ½ cup 2% milk
• 1 cup uncooked kluski or other egg noodles
• 2 cups cubed cooked turkey
• 1 ½ cups shredded cheddar cheese
• ¼ tsp. salt
• ¼ tsp. pepper

1. 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. 2. Stir in egg noodles. Reduce heat; simmer, uncovered, until the noodles are al dente, 7-10 minutes, stirring occasionally. Add the remaining ingredients; cook and stir until the turkey is heated through and cheese is melted.

1 cup: 285 cal., 18g fat (11g sat. fat), 92mg chol., 823mg sod., 11g carb. (2g sugars, 1g fiber), 18g pro.