1 turkey carcass, along with any leftover legs, or wings-remove all meat (will be added to finished soup)
1 large onion cut in quarters
5-6 stalks celery (with leaves) cut into large pieces
2 teaspoons of salt
1 teaspoon black peppercorns
2 bay leaves
10-12 small sprigs of fresh thyme, if you don’t have fresh use 1-2 teaspoons dried thyme
1 lb. bag of carrots
1 cup of frozen peas
1 bag wide egg noodles
Early in the day or the day before-
Add turkey carcass, onion, celery, peppercorns, bay leaves and thyme to a large stockpot (you may have to break the carcass to fit into the pot).
Cover with water.
Bring to a boil, reduce heat and simmer for 1 ½-2 hours.
Remove from heat and cool a little before taking out most of the carcass and straining.
In the meantime; Scrape then carrots. Cover carrots with water add salt, bring to a boil, reduce heat and cook for 12 minutes. Add frozen peas to the carrots and water (making sure there is enough water in the pan to cover carrots) bring back to a boil and cook for about 3 minutes more. Remove from heat and strain. Cover and put veggie in the refrigerator.
Cut turkey meat into large bite-sized pieces. Cover and put in refrigerator.
Back to the soup-
Remove and throw away large carcass pieces from the pot then strain stock through a sieve into a large bowl big enough to hold the broth. Cool enough to put in the refrigerator. When it gets cold you will be able to remove the fat that will form on the top.
After the stock has cooled and the fat removed, add to a large pot, bring to a boil, reduce heat, add all leftover gravy, carrots, peas, turkey and salt to season. Heat until gravy is mixed in and the veggies and turkey are heated through.
While the soup is heating, cook egg noodles according to package directions. Set aside. I don’t like to add the noodles to the soup, but if you wish, you can add cooked noodles directly to the soup when you add the gravy, carrots, etc., or cook them in the finished soup/stock before adding the gravy, carrots, etc..
Put the noodles into the bottom of a bowl then ladle the hot soup on top.
*I always yield 2+ quarts of rich, delicious turkey gravy when I cook a turkey. Therefore, to my soup I add 3-4 cups of the gravy and still have some left over.