Ingredients:
• 3 quarts water
• 1 turkey carcass, all meat removed
• 1 onion, halved
• 1 carrot, halved lengthwise, plus 4 carrot, minced
• 1 whole stalk celery, plus 1 more stalk, minced
• 5 bay leaves
• 2 leeks, cleaned and chopped
• 1 tablespoon olive oil
• 1 clove garlic
• 3 to 4 cups leftover cooked turkey, cubed
• 2 teaspoons dried thyme
• 1 teaspoon salt
• ¼ teaspoon ground pepper
• 6 oz uncooked egg noodles
Directions:
• Put water, turkey, onion halves, carrot halves, 1 celery stalk, and 2 bay leaves in a large stock pot.
• Bring to a boil, then simmer about 1 1/2 hours.
• Before straining broth, remove large bones and carcass with tongs.
• Strain the broth through a sieve, covered with wet cheese cloth.
• Discard the solids.
• Set broth aside.
• Heat oil in a large stock pot over medium heat.
• Add leeks, carrots, garlic, and celery and sauté 4 minutes, until soft.
• Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well.
• Add 8 cups of turkey broth and bring mixture to a boil.
• Reduce heat to medium-low, partially cover and simmer 10 minutes.
• Return mixture to a boil and add egg noodles.
• Cook 10 minutes, until egg noodles are just tender.
• Remove from heat, discard bay leaves.
• Serve
