Turkey Broth and Turkey Soup

Turkey broth:
1 Turkey Carcass
2 Stalks celery with tops, chopped
2 Medium carrots, chopped
1 Medium onion, chopped
Several sprigs of fresh parsley
1 to 2 sprigs of thyme, or a teaspoon of dried thyme
1 bay leaf
5 to 10 peppercorns
Salt
Pepper
6 quarts water

For the Soup

1 Tbsp Olive Oil
2 quarts home-made turkey broth
1 to 1 1/2 cups each, chopped carrots, onion, and celery
2 ti 4 Tbsp fresh parsley, chopped
2 cloves garlic, minced
2 tsp or more of poultry seasoning (combination of ground sage, thyme, marjoram), to taste
1 1/2 cups or more of leftover chopped or shredded cooked turkey meat
Salt and pepper to taste
4 oz uncooked rice noodles

I make the broth, then refrigerate it to make the soup the next day. Remaining broth may be frozen for future use.

For broth: Place all ingredients in 8 quart stock pot, bring to boil, then simmer, uncovered, for 4-6 hours. Skim froth that comes to surface from time-to-time.
After 4 hours of a low simmer, use tongs or a large slotted spoon to remove the bones and vegetables from the pot. Then strain the stock through a fine mesh sieve or strainer.
Makes 3 to 4 quarts or more of stock, depending on the size of the turkey carcass, and how much water you added to cover it.

For the Turkey Soup
1 In a large soup pot, heat olive oil on medium high heat. Add chopped carrots, onions, and celery in equal parts. Cook until the onions are softened, about 10 minutes. Add 2 cloves of garlic, chopped, and cook for a minute more, until the garlic is fragrant. Then add remaining soup ingredients to the pot.
2 Bring to a simmer and cook until the vegetables are just cooked through. Add rice, noodles and turkey meat; cook 5 minutes more, or until noodles are soft.

Serving Size: Makes 4 2-cup servings.