Classic Turkey Noodle Soup

• 1 leftover turkey carcass (from a 12- to 14-pound turkey)
• 3-1/2 quarts water
• 4 chicken bouillon cubes
• 1 large onion, halved
• 4 whole peppercorns
• 2 bay leaves
• 1 teaspoon poultry seasoning
• 1 teaspoon seasoned salt
• 1/2 to 3/4 teaspoon pepper
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 medium potato, peeled and diced
• 1/2 cup chopped onion
• 1 medium turnip, peeled and diced, optional
• 1 cup uncooked egg noodles

1. Place the first nine ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Strain broth; discard onion, peppercorns and bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
3. Add vegetables to broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Add noodles and reserved turkey. Return to a boil; cook, uncovered, for 10 minutes or until noodles are tender.

turkey carcass, water, chicken bouillon cubes, onion, peppercorns, bay leaves, poultry seasoning, salt, pepper, carrots, celery, potato, onion, egg noodles

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