Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Turkey carcass, wings all
The scraps left after
Carving*
Any left over gravy
Any left over vegetables
2 lg Carrots, sliced
2 Stalks celery ( tops),
Chopped
1 cn (12 oz) no salt green
Beans, drained
2 qt Boiling water
Any peels, root ends and
Leafy tops left over from -
Onions, celery, potatoes,
Carrots
Several bruised garlic
Cloves
12 oz Wide egg noodles
1 cn (12 oz) no salt corn,
Drained
1 lg White onion, chopped
Salt pepper to taste

Cut wings off carcass and cut up the remaining bird as you would a
chicken for frying. Place the carcass pieces and any left over
peelings parings into a stock pot and fill with water. Add garlic
cloves. Fill the stock pot with water and bring to a boil. Reduce
heat to a simmer and let it cook until the liquid is reduced by 1/3.
Remove from heat to cool cover and refrigerate overnight. The next
day remove the congealed fat from the top of the broth. Drain the
contents through a collander into another large pot. Return the
broth to the stock pot. Go through the collander and remove
vegetable garlic pieces and discard. Next, go through the turkey
remnants and pull out all the meat and add to the stock pot. Add any
left over vegetables, carrots, celery, corn, green beans and the
onion to the pot. There should be *just* enough liquid to cover the
contents. Place over heat and bring to a boil. While you're waiting,
cook the egg noodles per package directions and drain. Simmer the
soup just long enough to cook the carrots. Add 2 quarts of water,
egg noodles and left over gravy. Adjust seasonings (salt pepper).
Stir well, let simmer long enough to heat noodles and serve.

Makes a bunch!

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