Homemade Turkey Soup
                          (after Thanksgiving recipe) 

 We carve our roasted turkey in the kitchen before serving.  

 After carving off the majority of meat, put the turkey carcass, 
    bones and skin into a stock pot.   
 Cover with water and put lid on top.  
 Bring to a boil.   
 Reduce heat and simmer for at least an hour. 

 I simmer mine for 3-5 hours.  
   DO NOT REMOVE THE LID AS THE STOCK IS NOW PASTURIZED AND 
   CAN BE LEFT OUT TO COOL COMPLETELY, EVEN OVERNIGHT.    
 Once the lid is lifted, the stock must be dealt with within an hour.

 When cooled, separate meat from the bones.  (by hand)
 Discard bones, skin and gristle.  Be careful to get out the very small bones, too.

 Save meat to add to the soup later or to use in casseroles.  
   You should get about a pound of meat.  

 Strain the stock into quart jars or other lidded containers and 
  place in the refrigerator.    
   The fat in the stock will rise to the top to be skimmed off later.
  
 Pour the skimmed stock into a sauce pan over medium-high heat.
 Add pepper,  
 garlic powder,  
 poultry seasoning to taste ( about 1/4 tsp. each).  
 Taste before adding  any salt.

 Add as much of the turkey as you would like.  

 Add 2 cups vegetables - leftover peas, carrots or green beans -
  or fresh or frozen veggies of your choice.  
  You can also add a diced celery stalk (even leaves) and celery seed, if you like.

 Bring to a boil.  Cook long enough to soften the veggies a bit if using fresh.

 Add 6-8 oz. of  noodles, depending on your preference.    
 Cook recommended time for noodles.   
   (I use NO YOLKS pasta - Kluski European style -  
     they are thin, but any type of egg noodles will do, 
     including the broad dumplings.)

 Taste and adjust seasonings.
 Serve with rolls or crackers and a green salad.