leftover Thanksgiving turkey parts and bones
water
2 tbsp. butter
1 large onion
1 bag baby carrots (each cut in half)
4 celery stalks (cut rustic)
1 tbsp. minced garlic
1 bay leaf
1 tsp. black pepper
5 chicken bouillon cubes
1 (12 oz.) wide egg noodles (I use Dutch)

Fill large pot half full with water. Add turkey to water and boil all the meat off the bone. Add more water if needed while boiling.

Meanwhile, melt butter over medium heat in a skillet. Add the onion, carrot, and celery (mirepoix). Sauté, covered, for about 8 minutes, cover and remove from heat.

After about 20-30 minutes of boiling, remove turkey and let cool. Reserve the stock (water). Debone turkey meat and remove all the skin. Add meat back to stock. Add mirepoix and remaining ingredients. Bring to a boil, cover, and reduce to low heat. Let simmer for at least 1 hour.

Approximately 30 minutes before the end, stir in egg noodles. Reseason if necessary and remove bay leaf before serving.

Serve topped with chopped green onion or parsley.

Submitted by: Jaike