Turkey Soup

Ingredients

• 1 leftover roast turkey carcass
• 4 qt cold water
• 1 medium onion, quartered
• 1 carrot, roughly chopped
• 1 rib celery, roughly chopped
• 1 bay leaf
• 8 black peppercorns
• 1 Tbsp butter or olive oil
• 1 cup onion, chopped
• 1 1/2 cups carrots, diced
• 1 1/2 cups celery, diced
• 2 cloves garlic, minced
• 1 tsp poultry seasoning
• 1 tsp salt, plus more to taste
• 1/2 tsp ground black pepper
• 4 oz (about 2 cups) wide egg noodles
• 3 cups cooked turkey meat, shredded
• 2 Tbsp fresh parsley, chopped

Before you start

• Pull the leftover meat off the turkey and set aside.
• Break the carcass to fit a large stockpot.

Directions

1. Simmer gently 4 hr, skimming foam: leftover roast turkey carcass, cold water, onion, carrot, celery, bay leaf, black peppercorns.
2. Strain, keep about 3 qt stock: step 1.
3. Cook until soft, 10 min: butter or olive oil, onion, carrots, celery.
4. Cook 1 min: step 3, garlic.
5. Add, simmer until vegetables are tender, 15 min: step 4, step 2, poultry seasoning, salt, ground black pepper.
6. Simmer until tender, 6 to 8 min: step 5, wide egg noodles.
7. Stir in, heat through: step 6, cooked turkey meat, fresh parsley.