Ingredients
1turkey carcass
1onion,peeled and quartered
2carrots,peeled and cut into 3 inch pieces
3stalkscelery,with leaves, cut into 3 inch pieces
1tbspblack peppercorns
3sprigsparsley,fresh
3sprigsthyme,fresh or 1 tsp dried thyme leaves
5clovesgarlic
1bay leaf
2tspsalt
2tbspbutter
1onion,medium, diced
1cupcarrots,peeled and sliced
¾cupcelery,thinly sliced
2tspgarlic
4cupsturkey,cooked diced
1½tspItalian seasoning
8cupsturkey broth
8ozegg noodles,uncooked
salt and pepper,to taste
2tbspparsley,chopped
Preparation
Place the broth ingredients in a large pot. Cover with cold water (at least 10 cups).
Bring to a simmer over medium-low heat. Cook for 3 to 4 hours, skimming the surface occasionally.
Pour the broth through a fine sieve into a container.
Melt the butter in a large pot over medium heat. Add the onions, carrot and celery and cook for 4 to 5 minutes or until just softened. Season to taste with salt and pepper.
Add the garlic and cook for 30 seconds.
Add the turkey, Italian seasoning and broth to the pot, along with salt and pepper to taste.
Bring to a simmer. Cook for 10 to 15 minutes or until veggies are tender.
Add the noodles. Cook for another 10 minutes or until noodles are softened.
Sprinkle with parsley, then serve.
