Chicken (er, Turkey) Noodle

Last night I made a recipe my friend made for a SS potluck one time. Here's her recipe:

Jennifer's Creamy Chicken Noodle Soup

6 tablespoons butter
2 medium shredded carrots
1 medium onion, chopped
7 tablespoons all purpose flour
92 oz. Swanson chicken broth (2 boxes and 2 cans)
3 cups half and half
4 tablespoons chopped fresh parsley or 2 tablespoons dried
2-3 raw chicken breasts, diced small

4 cups wide egg noodles
6 tablespoons fresh lemon juice

Place chicken in shallow pan and add enough chicken broth to cover halfway. Bake on 350 until just barely done (it will cook some in soup). Melt butter in heavy large pot over medium heat. Add carrots and onion. Cook until tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chopped chicken and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.

I did it a little different, I used turkey, and homemade turkey broth, so I had to add some other flavorings, but I've had it her way and it is sooooo good. My last night's version turned out very tasty as well, but it wasn't quite the same as Jennifer's. I had a completely different dish by the time I was done with it. Actually I guess I made creamy turkey noodle, not really soup. Reece at 3 bowls of it though, if that tells you anything!