Turkey bones
12 c. water
2 tsp. salt
1 tsp. poultry seasoning
2 bay leaves
4 chicken bouillon cubes
1 c. finely chopped onion
6 carrots, sliced
4 stalks celery, chopped
2 c. fine egg noodles

Bring cold water and turkey bones, poultry seasoning, bouillon cubes, and bay leaves to a full boil. Cover and simmer for 1 hour over low heat. Remove bones from broth, strain broth, if desired, cut meat from bones and return to broth. Add celery, onion and carrots. Cook covered for 10 minutes. Add noodles, cook uncovered, stirring occasionally, until noodles are tender. Season with salt and pepper.