Turkey Noodle Soup w/ Fresh Broth

INGREDIENTS

• 1 turkey carcass (from a roasted turkey, with extra meat removed)
• 1 onion
• 1 bay leaf (dry or fresh)
• 2 carrots (peeled and diced)
• 2 celery ribs (diced)
• 8 ounces wide egg noodles (or other dried pasta)
• 1 1/2 cups cooked turkey meat (diced)
• Kosher salt (to taste)
• Ground white pepper (to taste)
• 2 tablespoons fresh parsley (chopped)

INSTRUCTIONS

1. Place the turkey carcass (or portion thereof) in a stockpot along with a quartered onion and a bay leaf. Cover with cold water, bring to a boil, then lower heat and simmer for 3 hours.
2. Remove the carcass and set it aside. Meanwhile, strain the liquid, rinse out the pot and then return the liquid to the pot. You can put the bay leaf back in. Bring it to a boil, then add the carrots and celery. Simmer until the carrots are not-quite-soft.
3. Now add the noodles, and cook until al dente, the timing of which will depend on the variety of pasta you're using. Follow the package instructions!
4. Add the turkey meat, and simmer until it is heated through. Season with Kosher salt and ground white pepper.
5. Serve right away in bowls garnished with the chopped parsley.