Leftover carcass (cooked) from 15-20 lb. turkey
5 qts. water
1 c. chopped celery
1/2 c. chopped celery leaves
1 c. chopped onion
7 chicken bouillon cubes
1 tbsp. salt
1/4 tsp. ground black pepper
1-2 bay leaves
1/2 c. chopped parsley
1 lg. pkg. frozen peas
1 lg. pkg. frozen carrots
1 lg. pkg. frozen green beans
1 lg. pkg. frozen corn
4 c. (8 oz.) fine egg noodles
1/2 c. butter
1/2 c. flour

In 8 quart kettle or Dutch oven, place carcass, water, celery, celery leaves, onion, bouillon cubes, salt, pepper and bay leaves. Heat to boiling. Lower heat, cover and simmer for 1 hour. Remove carcass and let cool. Add parsley, peas, carrots, beans and corn to soup. Reduce heat and simmer for 10 minutes or until vegetables are just tender. Remove meat from carcass and add to soup. Heat soup to boiling. Add noodles. Cook uncovered for 10 minutes. Melt butter in small frying pan. Stir in flour. Cook over low heat. Stir constantly until flour is browned. Stir into boiling soup. Reduce heat and simmer for 5 minutes.