Ruth's Rosy Turkey Soup

• 1 turkey carcass, of a roasted turkey
• 7 cups water
• 1 (16 ounce) can stewed tomatoes, chopped
• 2 stalks celery
• 1 teaspoon salt
• 1 dash ground pepper
• 3 bay leaves
• 1 onion, chopped
• 1 carrot, diced

1. Put all ingredients in a large stockpot.
2. Bring to a boil and simmer for 3-31/2 hours.
3. Cool, then refrigerate overnight.
4. In the morning, remove carcass and trim off meat.
5. Discard carcass, fat and bones and bay leaves.
6. When ready to serve, cook egg noodles separately and add to soup after it heats up.

turkey carcass, water, tomatoes, stalks celery, salt, ground pepper, bay leaves, onion, carrot

Taken from www.food.com/recipe/ruths-rosy-turkey-soup-45382 (may not work)