Bones & trimmings from 1 turkey (or chicken)
3 cubes chicken bouillon
1 bay leaf
1 1/2 qts. (6 c.) water
1 1/2 tsp. salt
1/4 tsp. poultry seasoning
2 carrots, sliced
2 stalks of celery, sliced
1 onion, chopped
2 tbsp. chopped parsley
6 oz. wide egg noodles

Cut up turkey carcass to fit soup pot. Combine turkey, bouillon, bay leaf, water, salt and seasoning. Simmer covered for 1 1/2 hours. Remove bones, return meat to broth. Add vegetables and parsley. Simmer covered for 30 minutes until vegetables are tender. Add noodles. Cook uncovered until tender. Serves 6 to 8.