Instructions

1. After your holiday meal, keep the bones, they will make the base for your soup. You will be shocked and amazed at how much turkey is actually left on the bones. I throw the bones into my Crockpot and fill it with water, add a few bay leaves and whole peppercorns. I let these simmer all night long on high, I also leave a little of the stuffing in there as well, as it adds flavor from the spices, but if you have other spices you like to use for chicken noodle soup, you can use those as well.
3. In the morning I turn off the Crockpot and remove the carcass and put the pieces either on a plate, in a bowl or a strainer.Because this has been simmering all night, it will be fall apart tender at this point, so a strainer may be your best bet. I strain the broth into a large stock pot, add more water and throw in your chopped carrots and celery and let it begin to boil again.
5. While it’s boiling, you can then start the process of removing any of the turkey from the bones and adding to the broth with veggies. You can also throw in several large pieces of turkey into your soup if you wish. Trash the remaining bones. Let simmer until the veggies are tender. Throughout the process I will skim it off any of the fat off the top, as dark meat turkey is fatty.
7. Cook the wide egg noodles in a separate pan until al dente, strain and add to the soup. Let these items simmer together for about 30 minutes.
9. I serve with left over rolls or bread from the holiday. If you aren’t going to eat right away, let it cool and you can throw it in the freezer.