I guess the day after Thanksgiving, this soup isn’t a surprise. Mike kept saying: More spice! Too bland! So I doubled the minced garlic and threw in the poultry seasoning for good measure.
turkey bones and meat
1/2 cup chopped red onion
2 carrots, peeled and chopped
2 stalks celery, chopped fine
3 bay leaves
6 garlic cloves, minced
salt and pepper
8 cups saved turkey stock
First, put turkey bones/carcass in stock pot and cover with water. Bring to a boil, turn down and simmer for 2.5 hours. Strain in colander and retain all the turkey water/stock in a large bowl. Pick out bones and keep meat.
Brown the carrots, onion, garlic and celery in olive oil in emptied stockpot. Add turkey, turkey stock and spices. Bring to a boil and simmer for 10 minutes. Fish out the bay leaves.
Add the noodles. Bring to a boil again and then simmer 10 more minutes. Season to taste.