Making Your Holiday Meals Last

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Turkey Noodle Soup
Yield: ~ 12 cups

Ingredients
1 turkey carcass, broken into small sections
2 medium onions, quartered
2 carrots, peeled and cut into 6 pieces each
2 celery stalks, trimmed and cut into 6 pieces each
2 garlic cloves, peeled
4 parsley stems
3 thyme sprigs
1 bay leaf
2 quarts cold water
1 teaspoon salt
1 cup sliced carrots, 1/4" coins
1 cup sliced celery, 1/4" slices
1 package whole wheat noodles
1-1/2 cups leftover turkey meat, cut into 1/2" cubes
1/2 cup frozen peas
salt and freshly ground pepper, to taste
1/4 cup chopped parsley

Method
Combine turkey carcass, onions, carrots, celery, garlic, parsley, thyme, bay leaf, water and salt in a large stockpot. Bring to a boil, reduce to a simmer and continue cooking for 1-1/2 hours.

Strain the broth into a new pot, and place the solids onto a cookie sheet and allow them to cool. Once cooled, pick any remaining meat off the bones. Return the picked meat to the broth, add the sliced carrots and celery and bring to a boil. Add the whole wheat noodles, return to a boil, reduce heat slightly and continue cooking according to package directions or until noodles are tender.

Add the turkey and frozen peas to the soup mixture and cook an additional 3 to 5 minutes or until meat and peas are hot. Adjust seasoning, stir in chopped parsley and serve.