Turkey Noodle Soup - cooking recipe

Ingredients

bones and trimmings from 9 to 15 lb. turkey
3 qt. water
2 tsp. salt
1/4 tsp. poultry seasoning
3 chicken-flavor bouillon cubes or 3 tsp. chicken-flavor instant bouillon
1 bay leaf
1/2 c. chopped celery
1/2 c. finely chopped onion
3 carrots, sliced
2 c. egg noodles

Preparation

Break up turkey to fit 5-quart Dutch oven.
Add water, salt, poultry seasoning, bouillon cubes and bay leaf.
Bring to a boil. Reduce heat to low; cover and cook 1 hour.
Remove bones from broth; strain broth, if desired.
When cool enough to handle, cut any meat from the bones; return meat to broth.
Add celery, onion and carrots.
Cover, cook over low heat 15 minutes.
Add noodles; cook, uncovered, 15 minutes or until noodles are tender, stirring occasionally.
Remove bay leaf.
Season to taste with salt and pepper, if desired.
Makes 10 (1 1/2-cups) servings.