Soups: Turkey 02 by Recipe Cottage

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	Turkey 02

		Turkey Soup Yield: 12 servings 1 turkey carcass any leftover gravy any leftover vegetables 2 lg carrots, sliced 2 stalks celery (and tops), chopped 1 can (12 oz) no salt green beans, drained 2 quarts water any peels, root ends and leafy tops from onions, celery, potatoes, carrots several bruised garlic cloves 12 oz wide egg noodles 1 can (12 oz) no salt corn, drained 1 white onion, chopped pepper to taste Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. Place the carcass pieces and any leftover peelings and parings into a stock pot and fill with water. Add garlic cloves. Fill the stock pot with water and bring to a boil. Reduce heat to a simmer and let it cook until the liquid is reduced by 1/3. Remove from heat to cool cover and refrigerate overnight. The next day remove the congealed fat from the top of the broth. Drain the contents through a colander into another large pot. Return the broth to the stock pot. Discard vegetable and garlic pieces. Pick through the turkey remnants and and add the meat to the stock pot. Add any leftover vegetables, carrots, celery, corn, green beans and the onion to the pot. Place over heat and bring to a boil. Meanwhile, cook the egg noodles per package directions and drain. Simmer the soup just long enough to cook the carrots. Add 2 quarts of water, egg noodles and leftover gravy. Adjust seasonings. Stir well, let simmer long enough to heat noodles and serve.