Turkey carcass stripped of most of the meat & skin (be sure you clean out any residual stuffing)
5 celery ribs, sliced cross ways
1 onion, sliced
1 carrot, sliced
Curly parsley, 6 sprigs
1/4 tsp whole peppercorns
4 medium potatoes, the type you'd boil not mash so the new potatoes are good
1/4 tsp saffron (this is a must)
1 lb leftover turkey shredded, us a combo of light and dark meat
1 scallion, thinly sliced white & green parts.
1/2 lb egg noodles
In a pot big enough to hold everything put the carcass, water to cover (about 1 gallon), 1 of the celery ribs, onion & carrot. Bring to a boil and skim (essential if you want clear soup). Now add the parsley, 1 tsp of salt or to taste & peppercorns. Simmer for 2 hours & then strain the broth (BTW, this is also a great turkey stock to save for later use, if you freeze it).
Reheat the broth, add the rest of the ingredients except for the noodles & turkey and simmer until the potatoes are done (about 20 minutes). Bring the soup back to a boil add the noodle and cook until done. Add turkey and heat.
Serve sprinkled with scallions.
Adapted from the Turkey Cookbook by Rick Rodgers