Turkey Noodle Soup

• bones and trimmings from 9 to 15 lb. turkey
• 3 qt. water
• 2 tsp. salt
• 1/4 tsp. poultry seasoning
• 3 chicken-flavor bouillon cubes or 3 tsp. chicken-flavor instant bouillon
• 1 bay leaf
• 1/2 c. chopped celery
• 1/2 c. finely chopped onion
• 3 carrots, sliced
• 2 c. egg noodles

1. Break up turkey to fit 5-quart Dutch oven.
2. Add water, salt, poultry seasoning, bouillon cubes and bay leaf.
3. Bring to a boil. Reduce heat to low; cover and cook 1 hour.
4. Remove bones from broth; strain broth, if desired.
5. When cool enough to handle, cut any meat from the bones; return meat to broth.
6. Add celery, onion and carrots.
7. Cover, cook over low heat 15 minutes.
8. Add noodles; cook, uncovered, 15 minutes or until noodles are tender, stirring occasionally.
9. Remove bay leaf.
10. Season to taste with salt and pepper, if desired.
11. Makes 10 (1 1/2-cups) servings.

turkey, water, salt, poultry seasoning, chickenflavor, bay leaf, celery, onion, carrots, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204000 (may not work)