5 cups turkey broth 3 stalks celery, cut into 1 inch pieces 2 large potatoes, peeled and quartered 2 carrots, cut into 1 inch pieces 1 onion, quartered 1 cup noodles, uncooked 2 cups turkey, cooked and cubed
For Turkey Broth: Put bones and scraps of turkey carcass, along with whatever flavoring vegetables you have on hand -- onion, carrot, snips of parsley, celery to cook in water. Simmer mixture at least 3 hours.
A pinch of thyme adds good flavor to poultry. Season to taste with salt and pepper.
After cooking, remove bones. Refrigerate and discard fat that will rise to top after broth is chilled. Use in favorite recipes calling for poultry broth.
For Soup: In a 5 quart saucepan, combine first five ingredients. Over high heat, bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in noodles and turkey meat. Simmer until noodles are done and meat is heated through.