~from Savoring Time in the Kitchen
1 turkey carcass from your holiday bird, with most of the meat and skin removed
1 whole onion - unpeeled and halved (this will give your soup a rich color and flavor)
1 carrot, scraped and cut into fourths
3 stalks of celery with a bunch of the celery leaves from the center of the celery stalk
1 large bay leaf
A few sprigs of fresh parsley
A sprig or two of fresh thyme
2 teaspoons salt
A good sprinkle of whole peppercorns - I don't measure but about 20
Fresh vegetables for the finished stock such as:
1 cup of diced carrots,
1 cup of diced celery
1 cup of diced onion
1 12-oz bag of wide egg noodles
1-2 cups of cubed turkey meat
Chopped parsley for garnish
Place the turkey carcass in a large stock pot and add enough cold water to cover. Add the next 8 ingredients. Bring to a boil, then reduce the heat and simmer for about 2-1/2 hours. After the first hour, I put the lid on the pot leaving an opening on one side. Strain the bones and vegetables from the liquid and discard putting the liquid back into the stock pot.
Add the fresh vegetables and simmer until softened, about 20 minutes. Turn the heat up to a low boil and add the egg noodles and cook as long as the package indicates. Add the cubed turkey meat and chopped parsley. Adjust the seasonings, if necessary.