• 3 C. turkey broth
• 2 C. chopped carrots
• 2 C. chopped celery
• 3/4 C. chopped onion
• 2 cans (about 10 oz.) cream of chicken soup
• 1 C. butter or margarine
• 2 C. flour
• 1/4 C. evaporated milk or 1/2 C. whole milk
• 2 C. cooked turkey, diced
• 2 1/2 oz. (about 4 C.) cooked noodles
• Salt and pepper to taste

Heat broth and add carrots, celery, and onions. Simmer until vegetables are tender. Add cream of chicken soup. In separate pan, melt butter or margarine and add flour. Stir until well blended. Add milk stirring constantly. Add to soup a little at a time, stirring constantly, until desired consistency is reached. Add turkey and noodles. Add salt and pepper to taste.

Yield: about 2 1/2 qts.