Turkey Soup With Slickers

• 1 leftover turkey carcass (from a 14-pound turkey)
• 5 quarts water
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 3 tablespoons dried parsley flakes
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 bay leaves
• 1 egg
• 2-1/2 to 3 cups all-purpose flour
• 1/2 teaspoon dill weed
• 1/2 teaspoon poultry seasoning
• 1 cup frozen peas

1. In a Dutch oven or soup kettle, add the first nine ingredients. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 2 hours. Discard bay leaves. Remove carcass; set aside until cool enough to handle. Remove turkey from bones; discard bones. Cut turkey into bite-size pieces; set aside.
2. In a large bowl, beat 1 cup of the broth and egg. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips.
3. Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through.

turkey carcass, water, onion, carrot, celery, parsley flakes, salt, pepper, bay leaves, egg, allpurpose, dill weed, poultry seasoning, frozen peas

Taken from www.tasteofhome.com/recipes/turkey-soup-with-slickers/ (may not work)