1 turkey carcass, you might have to cut it into smaller pieces to fit in your stockpot
1 onion, peel the skin off and cut into quarters
3 ribs celery, cut into quarters you don't have to remove the leaves
3 carrots, cut into quarters
3 garlic clove, peeled and smashed
Enough water to cover all of the ingredients
Put everything in a large stockpot and bring to boil. After it starts to boil turn down to a slow simmer and check it periodically to make sure their is enough liquid in the pot. You shouldn't have to worry about it evaporating that much if you are simmering not boiling the water. When the liquid becomes thick the stock is ready. Drain through a sieve into a pot so the bones and vegetables are caught in the save and the stock goes into the pot.
1 tbs olive oil
1 onion, cut into a small dice
3 carrots, cut into bite size pieces
1 tbs mixed dried herbs, I used thyme, parsley and sage
8 oz cooked turkey, cut into bite size pieces
1 qt. of turkey stock, you can use store bought chicken stock
3 oz of egg noodles, homemade are best but you can use store bought
In a large pot, such as a dutch oven, heat oil to medium heat. Add the onion and carrots, cook until tender. Add the herbs and turkey and cook until turkey is heated through. Then turn up to high and add the stock. When the stock starts to boil turn heat down to simmer. While soup is simmering add water to another pot and bring to boil add the noodles. Cook noodles as directed on the package. When the noodles are done add to soup and remove from heat and serve. Note you can add cook the noodles in the soup but you will need to add 1 1/2 quarts of stock to the soup as you will have to leave the soup boiling while the noodles cook. The noodles will absorb some liquid and some will evaporate.