1 Turkey Carcass with all usable meat removed

4 Large Carrots, DO NOT CHOP …  divided

4 Ribs of Celery, DO NOT CHOP   …  divided

1 Large yellow or white Onion, DO NOT CHOP

approximately 1 tablespoon of Butter or Margarine

1 & 1/2 teaspoons Salt  (Depends on preference.  You may need less than this) (or more ?)

1 Teaspoon dried Basil

1 teaspoon dried Thyme

3/4 teaspoon dried Oregano

1/4 teaspoon dried Marjoram

2 Cups leftover Turkey Meat, chopped 

2 cups of uncooked egg noodles

HOW TO

Use ONLY 2 Carrots and quarter them. (cut into 4 equal parts). Use ONLY 2 celery ribs and quarter them.  Take the onion, remove the peel and quarter it as well.  In large stock pot, put the cut carrots, celery and onion quarters.  Add turkey carcass.  Cover with water until the carcass is submerged.  Simmer on a medium heat… DO NOT BOIL.  Cook 2 – 4 hours until the broth becomes cloudy and slightly yellow.  Remove and strain to remove solids.  Reserve the broth only.  You can now toss the carrots, celery rib and onion quarters along with the turkey carcass.

Chop the remaining 2 carrots and 2 celery ribs.  In a medium pan, add the chopped carrots, celery ribs and butter.  On a medium setting, cook until softened.

In the large stock pot, add the reserved broth, noodles, turkey, and herbs.  Simmer on low until the noodles are soft.  Taste and add salt to taste preference.